Panang Curry

I can't wait to share a recipe that's near and dear to my heart: Thai beef panang curry.

It is a dish so creamy and comforting that you'll find yourself savouring every single bite. And it pairs perfectly without riceberry brown rice. 

Panang curry is a creamy and mildly spicy Thai delight. Its coconut milk base brings out a slightly sweet and salty flavour, a unique nutty twist, and a thick sauce that stands out among other Thai curries.

I get a lot of questions about what makes Panang Curry so special…

To me, it feels like a taste of home. As a teenager, I spent countless mornings on the stools in the university canteen. The old lady we called Auntie was always there, ready with her warm smile. She knew my favourite ‘Panang pork curry’ and made it with the freshest locally grown ingredients. She’d always add an extra fried egg on top, just how I liked it, and would finish it off with a splash of chilli fish sauce that I simply couldn't resist. Those mornings and that delicious dish hold a special place in my heart that I will cherish forever. 

That is why I combine the richness of coconut milk with curry paste and meat, enhanced by aromatic herbs and spices, particularly kaffir lime leaves. What sets it apart is its luxurious creamy texture, minimal sauce, nutty flavour, and absence of vegetables. It's a meat lover's dream! Typically garnished with red peppers and strips of kaffir lime leaves. 

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