Red curry beef panang (แพนงเนื้อ)

  • 1 can (14 oz) coconut milk
  • 5 T. panang curry paste (or store-bought red curry paste)
  • 1/2 c. water
  • 3 T. fish sauce
  • 1 lb. beef (sirloin or skirt steak) cut into bite-size pieces
  • 2 T. palm or brown sugar
  • 1 T. kefir lime leaves

Mix paste + 1/2 c. coconut milk, cook until separated (red oil appears). Add beef and fish sauce; slowly add remaining coconut milk and water. Add sugar. Simmer until sauce is reduced by 1/2 and beef is ultra-tender, often 60-120 minutes. Serve over rice, sprinkle with kefir leaves.

Beef Panang