Beef Panang Curry
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Rasa Malaysia · by Bee Yinn Low★ 4.7 (23)

Beef Panang Curry

NUTRITION · PER SERVING65M COOK
CAL 46%·PRO 59%
CARBS 17G7% OF CAL
5G FIBER0G ADDED0G INTRINSIC4G OTHER7G TOTAL SUGAR
FAT 85G83% OF CAL
45G SAT40G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

An authentic Thai Panang curry with beef cooked in thick coconut cream with aromatic spices. The result is a rich, creamy, soup-like gravy flavored with lemongrass, galangal, and peanuts.

mainthaicurrybeefshellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 lb (500g) beef (sliced into about 1/4-inch (5mm) thick (I use chuck roast here))
  • 5 tablespoons oil
  • 3 kaffir lime leaves (thinly shredded)
  • 16 oz (455g) coconut cream (or coconut milk)
  • 1 tablespoon palm sugar ( or sugar)
  • 1 tablespoon fish sauce
  • salt and sugar (to taste)
  • 1 tablespoon oil
  • 1 tablespoon water
  • 2 1/2 tablespoons chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon salt
  • 1/2- inch (1cm) galangal (chopped)
  • 1 lemongrass (use white part only, cut into 2-inch (5cm) length)
  • 1 tablespoon cilantro stems (or roots)
  • 2 shallots
  • 2 clove garlic
  • 1 1/2 tablespoons red-skin roasted peanuts
  • 1 teaspoon shrimp paste (belacan)
PREP
5M
SODIUM
1450MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.