Thai Panang Curry with Beef

THE MISSING LOKNESS(3)
Weng: "A bit strong, but very good 🙂" Read More
9Ingredients
30Minutes
320Calories

Ingredients

US|METRIC
  • 1 tablespoon roasted peanuts (peeled)
  • 2 tablespoons panang curry paste
  • 1 cup coconut milk (do not shake)
  • 3/4 pound flap meat (flank steak or top loin, thinly sliced)
  • 1/2 cup water
  • 4 kaffir lime leaves
  • 8 fresh basil leaves (or Thai basil leaves)
  • 1 1/2 tablespoons fish sauce
  • 1/2 tablespoon sugar (or palm sugar)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    320Calories
    Sodium45% DV1080mg
    Fat48% DV31g
    Protein8% DV4g
    Carbs4% DV12g
    Fiber12% DV3g
    Calories320Calories from Fat280
    % DAILY VALUE
    Total Fat31g48%
    Saturated Fat26g130%
    Trans Fat
    Cholesterol
    Sodium1080mg45%
    Potassium390mg11%
    Protein4g8%
    Calories from Fat280
    % DAILY VALUE
    Total Carbohydrate12g4%
    Dietary Fiber3g12%
    Sugars7g14%
    Vitamin A2%
    Vitamin C8%
    Calcium4%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Weng 2 years ago
    A bit strong, but very good 🙂
    Steven Baldock 2 years ago
    delicious, the curry was a bit liquidy, not sure if it was meant to be but either way it was really yummy. will definitely cook this again.
    Roxanne 2 years ago
    This is easy to make if you have all the ingredients. I used regular lime leaves off my tree, I checked and that okay, just use more. I cut them up in slivers to get more of the flavor into the soap, cooked them a bit longer again to get the flavor out. But they did soften so I was taking them out during my meal. Next time I’ll leave them larger for easy removal. The dish was great, I used Lefever tri-tip beef and some veggies too.

    PlanShop