Beef Panang Curry: Ready in 30 Minutes

Crafting a flavourful and satisfying weeknight dinner doesn’t have to be complicated. This Beef Panang Curry is designed for busy evenings, delivering a dish rich in exotic flavours that comes together stress-free in approximately thirty minutes. The key lies in using quick-cooking ingredients and an efficient approach that maximises every stage of preparation. With its creamy texture and spicy kick, it’s a reliable choice for bringing a taste of Thailand to your table, ensuring a delightful and wholesome meal without the fuss.

Quick Overview

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Difficulty: Easy
• Serves: 2

Ingredients

• 8.8 oz (250g) beef sirloin, thinly sliced
• 1 tbsp vegetable oil
• 2-3 tbsp Panang curry paste (adjust to taste)
• 13.5 fl oz (400ml) full-fat tinned coconut milk
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 red pepper, deseeded and thinly sliced
• Fresh basil leaves, to garnish
• Cooked jasmine rice, to serve

Method

1. Start by thinly slicing the beef sirloin against the grain to ensure maximum tenderness and quick cooking. Prepare the red pepper by slicing it into thin strips.
2. Heat the vegetable oil in a wok or large frying pan over a medium-high heat. Once the oil is hot, add the beef and sear it quickly for 2-3 minutes, until browned on all sides. Remove the beef from the pan and set aside.
3. In the same pan, add the Panang curry paste and toast it for about 1 minute, stirring continuously, until it becomes fragrant. This step intensifies the curry’s flavour.
4. Pour in the coconut milk, fish sauce, and brown sugar. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 5-7 minutes, stirring occasionally, to allow the flavours to meld.
5. Add the red pepper strips and the seared beef back into the pan. Continue to cook for another 3-5 minutes, or until the beef is cooked to your liking and the pepper is slightly softened but still has a bite.
6. Taste and adjust the seasonings, adding more fish sauce or sugar if necessary. The curry should have a balance of sweet, salty, and spicy notes.
7. Serve the hot Beef Panang Curry immediately over a bed of steaming jasmine rice, garnishing generously with fresh basil leaves.

Serving & Leftovers

This curry is best enjoyed immediately to fully appreciate the freshness of the basil and the texture of the meat and vegetables. Any leftovers can be stored in an airtight container in the fridge for up to 2-3 days. To reheat, use a frying pan over a low heat or a microwave, adding a tablespoon of water or coconut milk if needed to restore its creaminess.

Nutrition

Nutritional values are estimates and may vary depending on ingredients and portions.

One Last Thing

Integrating dishes like this into your routine can transform busy evenings into moments of culinary pleasure. The simplicity of preparation doesn’t compromise the richness of flavour, making it a valuable addition to your weekly repertoire. Experiment with different vegetables or add a squeeze of fresh lime juice for an extra zing.