1tablespoonCoconut or White Sugar(taste curry before adding sugar)
2Red mini bell peppers
Jasmine Rice for Serving
Instructions
Place the steaks in the freezer for 10 minutes to make slicing easier. When slicing the steak, slice thin strips against the grain.
Place sliced steak in a medium bowl with 1 tablespoon of oil and ¼ teaspoon of salt. Massage with hands for 1 minute to incorporate.
If using fresh makrut lime leaves, remove the middle stem. Layer the leaves together and roll tightly to slice fine strips of the leaves. Set asideFor dried makrut lime leaves, add them in whole later.
Measure out the Panang Curry paste, either 1 or 2 tablespoons depending on your spice tolerance. If the curry paste is dry, add 1 tablespoon of coconut oil to rehydrate. Set aside
Slice mini red bell peppers or regular red bell peppers for color and garnish.
In a non stick skillet over medium low heat, add ¼ cup of coconut milk. (see notes below) Then add sliced steak and cook until the beef is no longer pink.
Drain the beef, set aside, and remove all the liquid from the pan.
Add 1 tablespoon of coconut oil to the skillet over medium low heat. Add the curry paste and break it up in the oil. After a minute, start slowly adding the coconut milk. Keep stirring to help the curry paste dissolve in the coconut milk and prevent it from curdling.
Add in either the thinly sliced makrut lime leaves or whole dried lime leaves. For the fresh ones, save some for garnish at the end.
Taste the panang for seasoning. I added 1 tablespoon of coconut sugar. If it needs more salt you can add fish sauce or salt. If it needs more spice add some Thai chilis.
Add the drained steak into the skillet along with sliced red bell pepper. Stir to combine and simmer on low heat for 2 minutes for the steak to absorb the sauce.
Serve warm with Jasmine rice and garnish with sliced makrut lime leaves.
Before you start making the Panang, shake the can of coconut milk well and pour it into a 2 cup glass measuring jar. If there are clumps, microwave for 30 seconds or until all the clumps have dissolved.If you are only using 1 tablespoon of curry paste, you may need more seasoning. Always taste it and add additional fish sauce or sugar if needed. Do not use the Thai Kitchen brand curry paste, it does not have enough flavor. Mae Ploy, Arroy-D, and Maesri are what I recommend.Store any leftovers in the refrigerator for up to 5 days or freeze for up to 2 months.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.