23min 4 ppl
Panang Neua
34 minutes
4 people
Medium31–60 min or 7–12 steps
34 min · 7 steps
Medium: 31–60 min or 7–12 steps
765 kcalper person
Protein 35g
Carbs 38g
Fats 53g
About this dish
Thin-sliced beef simmered in a thick, nutty panang curry with ground peanuts and coconut cream, finished with shredded lime leaves and chilli.
Allergy Info
Peanuts, Fish, Crustaceans
Diet Info
Meat
Ingredients
Fresh Produce
- Makrut lime leavesshredded, plus extra to garnish4 leaves
- Green beanscut into 3cm lengths100 g
- Red Chillisliced, to garnish1
Meat & Poultry
- Beef chuckthinly sliced against the grain400 g
Tins & Jars
- Panang curry paste4 tbsp
- Coconut cream200 ml
- Coconut Milk300 ml
Dried Goods
- Roasted peanutsfinely ground30 g
- Palm sugargrated1 tbsp
- Jasmine ricecooked according to packet instructions, to serve300 g
Oils & Condiments
- Fish sauce2 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
- Meat thermometer
Method
1
Thinly slice the beef against the grain and cut the green beans into lengths.
Approx. 6 minutes
2
Heat the coconut cream in a wok over medium heat and fry the panang curry paste for 3 minutes until fragrant and the oil separates.
Approx. 3 minutes
3
Add the beef and stir-fry for 4 minutes until sealed on all sides.
Approx. 4 minutes
4
Pour in the coconut milk, add the makrut lime leaves and ground peanuts, and simmer for 12 minutes until the beef is tender and reads 63°C on a meat thermometer.
Approx. 12 minutes
5
Add the green beans and simmer for 4 minutes until just tender.
Approx. 4 minutes
6
Stir in the fish sauce and palm sugar, then taste and adjust the seasoning.
Approx. 2 minutes
7
Divide the cooked rice between bowls, ladle the curry over the top and garnish with shredded lime leaves and sliced red chilli.
Approx. 3 minutes
