Panaeng Beef in Red Curry Peanut Sauce

Name: Panaeng Beef in Red Curry Peanut Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 6 as a main dish with rice as part of a multi-course meal
Cuisine: Thai
Ingredients: ½ cup (50 g) sugar snap peas, trimmed and cut diagonally in ½ in (1.25 cm) pieces; 10 oz (330 g) beef tenderloin, rib eye or top sirloin, thinly sliced across grain; ¼ cup (37 g) canned sliced bamboo shoots, rinsed and drained; 2 kaffir lime leaves, cut in half (optional); 2 tablespoons fish sauce (nam pla); ½ cup (10 g) fresh Thai or italian basil leaves plus more for garnish; 1 teaspoon palm or brown sugar; 1 tablespoon chunky peanut butter; 2 cups (500 ml) coconut milk; 1 small carrot, sliced on a ¼ in (6 mm) diagonal; 2 tablespoons Panaeng curry paste or thick red curry paste; 1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced

Preparation info

Serves
6
as a main dish with rice as part of a multi-course meal

Difficulty
Easy
Ready in
30 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

Panaeng refers to a beautiful island on the west coast of Malaysia where this curry originated. Thai red curry and Penaeng curry are quite similar but Panaeng curry tends to be milder and thicker as it’s fried in coconut cream as opposed to being boiled in coconut milk. The savory spices in the Penaeng curry paste are a wonderful complement to beef. I like to use beef tenderloin in this dish for extra tender results.

Ingredients

Asia
Thailand
Main course
Gluten-free
South East Asia

Ingredients

Method