- 300g beef, very thinly sliced against the grain (see notes about tender beef above)
- 1½ tsp fish sauce
- 2 tsp oil
- ¾ cup + ½ cup coconut milk
- 1 recipe homemade or semi-homemade panang curry paste (recipe follows)
- 10 kaffir lime leaves, 7 roughly torn, 3 finely julienned
- ~1 tsp fish sauce, to taste
- 1½ Tbsp palm sugar, finely chopped, packed (if using granulated sugar, use 1 tsp to start then taste and adjust)
- A handful mild red pepper, thinly julienned for garnish, optional
- Jasmine rice for serving
Semi-Homemade Panang Curry Paste
- 3–4 Tbsp red curry paste (see notes)
- ¾ tsp toasted cumin seeds
- 1 ½ tsp toasted coriander seeds
- 2 Tbsp roasted peanuts, unsalted (if allergic, sub another type of nuts or seeds)
- 1 tsp fermented shrimp paste (optional, only if the red curry paste doesn’t already have it)
For the semi-homemade panang curry paste:
- Grind the cumin and coriander seeds until very fine using a mortar and pestle or a coffee grinder.
- Add roasted peanuts and grind until fine.
- Mix the red curry paste and shrimp paste into the ground spice mixture.
For the Curry
- Add 1½ tsp fish sauce and oil to beef and massage it in with your hands, separating the pieces of beef that are stuck together as you mix.
- In a saute pan or a wok over medium high heat, reduce ¾ cup coconut milk until thickened and creamy.
- Stir in curry paste and reduce the heat to medium low. Cook the paste for a few minutes, stirring constantly, until coconut oil separates away from the paste. If the paste sticks to the pan, you can deglaze with a bit of the remaining coconut milk.
- Add palm sugar and torn kaffir lime leaves and cook for a minute or so until the sugar is dissolved.
- Add beef and quickly toss it with the curry paste, separating the pieces of beef as much as you can. Once the beef is about 50% cooked, add the remaining coconut milk and stir for 30 more seconds or just until the beef is fully cooked. If it looks too dry, you can add a splash of water at this point.
- Stir in red peppers, if using, and turn off the heat.
- Taste and adjust seasoning with more fish sauce and/or sugar as needed.
- Garnish with julienned kaffir lime leaves and more red peppers as desired.
- Serve with jasmine rice, enjoy!
You can use any curry paste brand that you like. In this video I used Maesri brand. Watch this video for my tips on choosing a curry paste.