Panang Beef With Fragrant Thai Basil

Total Time
20mins
Prep
5 mins
Cook
15 mins

This is very simple recipe. I replaced the beef with 2 bunches of asparagus and it worked quite well actually. Use it as a sauce for other stir-fries as well.

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Ingredients

Nutrition

Directions

  1. Heat 1/4 cup of the thick cream from the top of the coconut milk over high heat for 5 minutes, stirring often, until the cream bubbles. To separate, pour the milk into a jar and allow to sit for 2-3 hours or until you can see two distinct layers.
  2. Add curry paste and cook for 2-3 minutes stirring constantly until well combined.
  3. Add peanut butter, fish sauce and brown sugar and cook for 2-3 minutes, stirring constantly. Add remaining coconut milk.
  4. When the mixture boils, add rump steak, cover and cook over medium heat for 5 minutes, stirring a few times.
  5. Stir through basil leaves.
  6. Serve with steamed jasmine rice and top with extra basil leaves and shredded red chilie and lime leaf, if desired.
Most Helpful

5 5

I can't believe how easy and delicious this recipe is. Great with venison tenderloin and/or backstrap.

5 5

Yum YUM. This tasted sooooo authentic! Must use real Thai Basil leaves though. I could almost imagine I was back in Phuket...

5 5

Perfect. The flavor in this is so tasty, from the red curry paste, and it could not be easier or faster. I followed it pretty much to the letter, though I used slicked sirloin steak instead of rump steak. I also added a bit of salt and pepper to taste and some crushed red pepper for heat. Panang is my favorite curry at our local Thai place and I had no idea it was so easy to make. Thanks for sharing!