Beef Panang Curry is a favourite amongst Thais.
Our mild, salty and sweet delicious curry has flavours of Thai basil and is enriched with coconut cream.
- 1 Jar of Panang Curry Mix
- 800g Diced chuck steak
- 400ml Coconut milk
- 1 Red chilli
- 2 Lime leaves
Beef Panang Curry
Combine the steak, Panang Curry Mix and coconut milk in a saucepan.
Cook over a high heat until it starts to boil. Then turn down the heat and simmer with the lid on for an hour or until the meat is tender. Stir every now and then, and add some water if the sauce starts to dry out.
When ready to serve, skim off excess oil and transfer onto a serving dish.
Garnish with a few slices of fresh red chillies and shredded lime leaves.