Panang beef curry is a Thai curry recipe that’s more flavorful than it is spicy. Our recipe starts with a base of rich, nutty panang curry paste, warmed together with coconut milk. We cut the beef into strips that cook quickly, throw in some fresh bell peppers, Kaffir lime leaves, and spicy Thai chili peppers. This delicious, creamy dish goes great with rice, over pasta, or with nothing more than a spoon and your eagerly awaiting mouth.
Set aside about 3 tablespoons of coconut milk and heat the rest.
Add the panang curry paste to the warming coconut milk and stir the mixture until it becomes aromatic.
Stir in the meat and cook until it is nearly done.
Add the bell peppers, eggplant, fish sauce and palm sugar. Let simmer for 5 mins.
Remove from heat. Top with the 3 tablespoons of coconut milk that were set aside, Kaffir lime leaves, crushed peanuts and the fresh green thai chilli peppers.
Serve by itself or over rice.