Chuck and Heather's Panang Curry recipe

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1 pound beef flank steak
2 cups coconut milk, divided
3 tablespoons green curry paste
4 teaspoons Vietnamese hot chile paste (such as sambal oelek)
1 tablespoon chopped fresh basil
½ teaspoon white sugar
2 cups cooked rice

Nutrition Info

477.3 calories
carbohydrate: 30.8 g
cholesterol: 35.6 mg
fat: 38.9 g
fiber: 1.6 g
protein: 21.8 g
saturatedFat: 25.3 g
servingSize: -
sodium: 309.5 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -


  1. Slice beef against grain into 1/4-inch slices.

  2. Heat a wok or large skillet over medium-high heat, whisk 1/2 cup coconut milk and curry paste together until simmering, 1 to 2 minutes. Stir in 1/4 cup coconut milk, return curry mixture to a simmer. Repeat with remaining coconut milk returning mixture to a simmer with each addition, 7 to 8 minutes altogether.

  3. Stir chile paste and beef into curry mixture, simmer just until beef is slightly pink in the center, 4 to 5 minutes. Stir in basil and sugar, cook until beef is soft and cooked through, 3 to 5 minutes more. Serve with cooked rice.

Recipe Yield

4 main dish-size servings

Recipe Note

This is a good slow heat curry that will make you sweat! For less or no heat, cut or omit the chile paste. Serve with rice.

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