Peanut butter gets a lot of bad publicity, but whether you’ve sworn off the stuff or not, it’s a pantry staple for most of us. And that makes it the perfect base for this rich, spicy peanut panang beef curry. The dish is easy to make and can be served over rice or eaten on its own. And while it may not be your first choice for a post-workout meal, the protein-packed beef will leave you feeling satisfied and full of energy.
The peanut panang beef curry is a creamy Thai meal that is sweet and a little bit salty often cooked or made with beef and mostly served with rice. The meal can also be made with either chicken, pork, tofu or shrimp. It’s a little bit spicy (mild) and has a peanut flavor all over, although one can have a curry with different desired flavors.
The flavor usually depends on the ingredients one uses in the preparation of the meal and they include the coconut oil, brown sugar, lime juice and peanut butter.
The beef that is best for use in this type of curry should be tender strips of a stir fry steak that cook quickly or strips of a siloin steak. The red curry paste obtained is usually a result of the mixture or combination of other several ingredients like garlic, kaffir, red chillies, lemon grass, galangal, limes and shrimp paste.
The recipe for the peanut panang beef curry is simple, delicious and amazingly satisfying as compared to any other beef curry.
- I cup of divided coconut milk
- 1 tablespoon of fish sauce
- 2 finely chopped onions
- 2 red bell peppers
- 3 minced garlic cloves
- 2 tablespoons of brown sugar
- ¼ cup of peanut butter (or fresh ground peanut)
- ½ teaspoon of salt
- ¼ cup of roughly chopped Thai Basil leaves
- ½ cup of water
- ½ pounds of boneless beef
- 3 tablespoons of red curry paste (panang curry paste)
- 2 tablespoons of fresh minced ginger
- 2 tablespoons of cooking oil
- Put a tablespoon of oil in a pan with a heavy bottom and put high heat, season the beef by adding pepper and salt, then let it cook until brown.
- Remove the meat and put aside, then put onions, ginger, garlic, peppers, lime and lemongrass then cook while stirring for approximately 5 minutes until when the onions turn translucent.
- Using medium-high heat, add half of the coconut milk into the mixture and let it heat until its hot and foams then add the red curry paste or the panang curry paste. Add lime juice and fish sauce then turn heat to high and allow it to boil for about 3 minutes.
- Let the pot simmer and then add the cooked beef to the mixture and let it cook for an approximation of 5 minutes.
- Add some water, then stir, and remove the lemongrass.
- Let the meal simmer for about 5 minutes to let the sauce thicken and serve while hot, garnished with basil leaves and chopped peanuts, with rice.
In order to obtain a crispy taste of the bell peppers and green beans, shortly steam them in the microwave or blanch them in water that is boiling then at the end, stir them in the food. The meal has a mild taste of spice and if one desires it to be spicier, you can add more chillies, but be cautious not to overdo.
Amount Per Serving: Calories: 512Total Fat: 39gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 49mgSodium: 1007mgCarbohydrates: 24gFiber: 3gSugar: 12gProtein: 22g