Panang Beef Curry

recipe

Panang Beef Curry

by Brava Chef Erin

Brava Chef Erin photo

Brava Chef Erin
About this Recipe

Panang curry originates from the central region of Thailand and is one of the most popular Thai curries in America. Panang curry gets its characteristic flavor from chilies, Thai spices, peanuts, and coconut milk. This recipe combines peanut butter and spices with store bought Thai red curry paste to replicate the traditional Panang curry flavor. Brava Chef Erin highly recommends making sure to include the fish sauce in this recipe which gives the dish its characteristic savory Thai flavor. If you don’t have fish sauce on hand, make sure to season the dish to taste with salt instead.

Ingredients

  • 1.0 pounds NY Strip Steak
  • 2.0 tablespoons fish sauce, divided
  • 4.0 ounces Thai red curry paste
  • 3.0 tablespoons peanut butter
  • 1.25 teaspoons coriander
  • 0.5 teaspoons cumin
  • 0.25 teaspoons white pepper
  • 1.0 count 13.5 oz. can full-fat coconut milk
  • 0.5 count red bell pepper, cut into ¼” slices
  • 3.0 tablespoons brown sugar, packed
  • 1.0 tablespoons lime zest
  • 1.0 tablespoons plus 1 teaspoon lime juice

Equipment

Brava Chef's Pan

mixing bowls

Nutrition Information

Allergens: None

Tags

  • Dinner
  • Asian
  • Beef
  • Chef's Pan
  • Dairy Free
  • Gluten Free
  • Recipes
  • Southeast Asian
  • Thai
  • Weekend
  • Weeknight
  • Year Round

Instructions

  1. 1

    Prepare beef

    • Cut steak in half, widthwise.
    • Slice steak thinly against the grain.
  2. 2

    Sear beef

    • In the Brava Chef’s Pan, combine slices of steak with 1 tablespoon of fish sauce.
    • Spread steak evenly across bottom of Chef’s Pan.
    • Slide Chef’s Pan, uncovered, into top shelf. Press green button to begin cook.
    • Note: You will add curry paste after 9 minutes.
  3. 3

    Prepare Panang curry paste

    • While beef is cooking, prepare Panang curry paste.
    • In medium bowl, combine remaining tablespoon of fish sauce, red curry paste, peanut butter, coriander, cumin and white pepper.
  4. 4

    Cook Panang curry paste

    • Once Brava notifies you, carefully remove Chef’s Pan.
    • Using tongs, separate pieces of steak.
    • Add Panang curry paste to steak. Stir together.
    • Slide Chef’s Pan, uncovered, into top shelf. Press green button to continue cooking.
    • Note: You will add coconut milk and red bell peppers after 5 minutes.
  5. 5

    Prepare coconut milk

    • Pour coconut milk into medium bowl, whisk until smooth.
    • Measure out ¾ cups of coconut milk, reserve remaining coconut milk for later use.
  6. 6

    Complete sauce

    • When Brava notifies you, carefully remove Chef’s Pan.
    • In the Chef’s Pan, stir in red bell peppers, ¾ cups of coconut milk, brown sugar and lime zest.
    • Cover Chef’s Pan with lid.
    • Slide Chef’s Pan, covered, into top shelf. Press green button to continue cooking.
  7. 7

    Finish & serve

    • When Brava notifies you, carefully remove Chef’s Pan.
    • Stir in remaining coconut milk and lime juice and serve.