Panang Beef


  • 2 lbs lean beef, cubed
  • 2 cans coconut milk
  • 4 oz can Thai red curry paste
  • ½ c yellow onion, sliced thin
  • ½ c red bell pepper
  • ½ c Thai basil
  • 6-8 kaffir lime leaves, minced
  • 2 T Thai fish sauce
  • 2 T light brown sugar
  • 1 T tamarind paste


In skillet or pan in a bit of oil, brown meat on all sides. Set aside on paper towels to drain.

In medium saucepan, heat ¼ of a can of coconut milk on medium heat. When it starts to bubble, stir in the curry paste and lime leaves. Stir-fry for about 30 seconds until paste starts to brown.

Stir in remaining coconut milk into curry paste. Increase heat to high, bringing mixture to a boil. Allow to boil for about 5 to 10 minutes or until it reduces by a third.

Reduce to simmer. Add beef, basil leaves, onion, red bell pepper fish sauce, tamarind and sugar. Let simmer until it reduces further, and gets thick and goopy. You'll see a lot of red chili oil float to the top. Do NOT skim this off! Stir it back in!


Preparation time: 15 minutes
Cooking time: 30 minutes


Source: Baboon Pirates