Prep Time: 20 mins | Cook Time: 2 hrs | Total Time: 2 hrs 20 mins | Yield: 4 to 6 Servings

Every bite of this Panang Beef Curry is just pure love! Oh, man, you have got to give this recipe a try. If you want to taste perfection, then this is your chance! Have a wonderful day, everyone. Enjoy!


1 Thai red Chile (optional), chopped (seeds removed or not depending on how hot you like it)

4 tbsp Thai red curry paste, divided

4 tsp fish sauce

6 Kaffir lime leaves, middle vein removed and sliced very thin

2 lbs. boneless short ribs trimmed, or a 3 lbs. Chuck roast

1/3 c unsalted dry-roasted peanuts, chopped fine

1 c dry white rice (2 c once cooked)

1 14 oz. can unsweetened coconut milk

2 tbsp vegetable oil

2 tsp sugar


Slice the beef into 1-inch thin cuts.

Place a large pan with 1-inch water on the stove and turn the heat to medium.

Add the beef pieces and allow the water to boil.

Turn the heat down to low, then cover the pan and cook for about an hour or until the beef pieces are fork-tender. Make sure to check from time to time and add more water if necessary.

Drain and transfer onto a clean plate.

Place a large nonstick skillet on the stove and turn the heat to medium.

Add oil and allow it to become hot.

Add 2 tbsp of curry paste, then cook for about 5 minutes or until brown.

Add the Thai chilli, fish sauce, sugar, and coconut oil. Stir until well blended.

Add another 2 tbsp of curry paste and stir everything until well blended.

Put the meat back into the skillet, then toss until well coated by the delicious sauce.

Allow the mixture to simmer for about 15 minutes or until the texture of the sauce becomes thick.

Add the lime leaves and simmer again for 2 more minutes.

Transfer the curry into a large serving bowl.

Sprinkle chopped peanuts and lime leaves on top to garnish.

Serve right away with rice and enjoy!


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