Thai Panang Curry with Beef and Red Pepper
Ingredients
- 600 g rump steak, thinly sliced
- 3 tbsp gluten-free panang curry paste
- 400 ml coconut milk
- 2 red peppers, sliced
- 2 tbsp gluten-free fish sauce
- 1 tbsp palm sugar or soft brown sugar
- 4 lime leaves (kaffir)
- 40 g roasted peanuts, roughly chopped
- 1 tbsp coconut oil
- 300 g jasmine rice
Nutrition (per serving)
- Calories
- 848 kcal
- Protein
- 44.3 g
- Carbohydrate
- 72.7 g
- of which sugars
- 10.7 g
- Fat
- 41.2 g
- of which saturates
- 26.1 g
- Fibre
- 4.9 g
- Salt
- 2.75 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the jasmine rice according to packet instructions and keep warm.
- 2
Heat the coconut oil in a wok, add the panang paste and fry for 2 minutes.
- 3
Add the beef slices and stir-fry for 3–4 minutes until just cooked.
- 4
Pour in the coconut milk, add the lime leaves and bring to a gentle simmer for 8 minutes.
- 5
Add the red peppers, fish sauce and sugar and cook for a further 5 minutes.
- 6
Discard lime leaves, scatter with peanuts and serve with jasmine rice.
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