Panang Curry

Nutrition values are AI-estimated based on ingredients.

• 1/2 cup thick coconut cream
• 2 tbsp Panang curry paste
• 4-5 kaffir lime leaves
• 1 lb thinly sliced beef
• 2 tbsp chopped peanuts
• 1 cup coconut milk
• 1 large red bell pepper, sliced
• 2 tbsp fresh coconut cream (for garnish)
• Julienned kaffir lime leaves (for garnish)

1. 1Heat pan on an induction hob.
2. 2Add thick coconut cream to the pan and bring to a simmer.
3. 3Add Panang curry paste and stir vigorously until it disperses and emulsifies into an orange base with oil separation.
4. 4Stir in torn kaffir lime leaves.
5. 5Add thinly sliced beef to the pan and mix thoroughly until coated in the curry paste.
6. 6Sprinkle in finely chopped peanuts and combine with the beef and sauce.
7. 7Pour in thinner coconut milk to loosen the sauce and bring it to a creamy simmer.
8. 8Add sliced red bell pepper strips and simmer for a very short duration.
9. 9Scoop the finished curry into a bowl, drizzle with fresh thick coconut cream, and garnish with julienned kaffir lime leaves.

These instructions are our analysis of the original video. Watch on YouTube →