Recipe serves: 4-6

Thai panaeng beef curry

1½-2 lbs flank or skirt steak, large bite size pieces
2 each large potatoes, large size pieces
1 cup frozen green peas
560 ml coconut milk (Mae Ploy)
2 Tbsp panaeng curry paste (Mae Ploy)
3 Tbsp palm sugar (or coconut sugar)
4 Tbsp fish sauce
1-2 Tbsp lemon juice (optional)
½-1 cup fresh basil leaves

Preparation steps:
  1. In a medium size pot cook the beef for 20 minutes (use water with a little bit of salt). Strain the water and set aside the beef.
  2. In a medium size pot heat ½ cup of creamy coconut milk and add the curry paste. Mix well until all curry is blended with the coconut milk.
  3. Add palm sugar, fish sauce, and the rest of the coconut milk and bring to simmer.
  4. Add the beef, potatoes and peas and simmer for 40 minutes or until the potatoes are ready.
  5. About 2 minutes before serving add the lemon juice (optional).

Serving: With steamed rice. Garnish with basil leaves.
Picture of recipe

Take note!
  • Cream of coconut - when opening the
    coconut milk can, don't shake or
    mix its content. The Cream of coconut
    is the thicker milk at the top of the can.

  • Substitute the steak with beef round eye.
    For step 1, increase the cooking time from
    20 minutes to 40 minutes.

Related recipe:
  1. steamed rice