# Thai Beef Panang Curry Recipe From Scratch

Cuisine: thai · Time: 20 minutes · Servings: 3

## Ingredients

- 2 cups + 2 tbsp coconut milk (full fat)
- 3 tbsp panang curry paste
- 16 ounces beef (sliced thinly, preferably flank, sirloin, or ribeye)
- 4 tbsp fish sauce
- 2 1/2 tbsp palm sugar
- 4  kaffir lime leaves (thinly slice)
- 4  chilies (sliced, adjust to taste)
- 1 cup pea eggplants (optional)

## Steps

1. Heat up a third of the coconut milk in a pan or pot over medium heat. When you see the milk thickening and the oil starting to separate, stir in the panang curry paste.
2. Pour in the rest of the coconut milk when the paste is thoroughly mixed.
3. When the coconut curry sauce comes back to a gentle boil, toss in the beef and cook until cooked through to taste.
4. Add in the fish sauce, palm sugar, kaffir lime leaves, and slices of chili. If you’re using pea eggplants, add those too.
5. Simmer until either the pea eggplants are soft enough or the palm sugar has fully melted in the sauce. Serve immediately.

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Source: hungryinthailand — https://hungryinthailand.com/thai-beef-panang-curry-recipe/
Page: https://findfood.fun/vi/recipes/6531
Language: en (requested translation unavailable)