Rich & Creamy Panang Beef Curry
Indulge in the comforting flavors of Thailand with this rich and creamy Panang Beef Curry. Succulent slices of beef are slow-simmered in a fragrant coconut milk sauce, perfectly balanced with sweet, savory, and a hint of spice. It's a satisfying and deeply flavorful dish that brings the essence of Thai cuisine to your table.
Let's cook.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef and stir-fry for 2-3 minutes until browned. Remove the beef from the skillet and set aside.
Reduce heat to medium. Add Panang curry paste to the skillet and cook for 1 minute, stirring constantly, until fragrant.
Pour in about 1/4 cup of the thick coconut cream from the top of the can of coconut milk. Stir well with the curry paste until it forms a rich, aromatic paste, about 2 minutes.
Gradually whisk in the remaining coconut milk and beef broth. Bring the mixture to a gentle simmer, then stir in the fish sauce and palm sugar. Cook for 5 minutes, allowing the flavors to meld.
Return the browned beef to the skillet along with the sliced red bell pepper. Simmer for 5-7 minutes, or until the beef is tender and the bell pepper is slightly softened but still has a bite.
Stir in the fresh basil leaves just before serving. Cook for 30 seconds until wilted.
Serve hot with steamed jasmine rice.
About This Recipe
Big flavor.✦
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