Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Velvety Panang Beef Curry Bowl with Fragrant Coconut Rice, Smoky Charred Corn & Golden Crispy Shallots

A rich and aromatic Thai-inspired curry bowl with tender beef, creamy coconut rice, sweet charred corn, and crunchy fried shallots.

Ingredients

Scale
  • For the Panang Beef Curry:
  • 1.5 lbs (700g) beef chuck or sirloin, cut into bite-sized cubes
  • 2 tablespoons vegetable oil
  • 3 tablespoons Panang curry paste
  • 1 can (14 oz / 400ml) coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon soy sauce
  • 1 red bell pepper, sliced
  • 4 kaffir lime leaves, finely sliced (optional)
  • 1 tablespoon peanut butter
  • 1 tablespoon fresh lime juice
  • For the Coconut Rice:
  • 1½ cups jasmine rice
  • 1 cup coconut milk
  • 1 cup water
  • ½ teaspoon salt

Instructions

  1. Prepare the coconut rice: Rinse jasmine rice until water runs clear. In a pot, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
  2. Make the Panang curry: Heat vegetable oil in a large pan over medium-high heat. Add beef cubes and sear until browned on all sides. Remove beef and set aside.
  3. In the same pan, add Panang curry paste and stir-fry for 1 minute until fragrant. Pour in coconut milk, stirring to combine. Add fish sauce, brown sugar, soy sauce, and peanut butter. Mix well.
  4. Return beef to the pan, add sliced red bell pepper and kaffir lime leaves (if using). Simmer for 10-15 minutes until beef is tender and sauce thickens. Stir in fresh lime juice just before serving.
  5. Serve the Panang beef curry over the coconut rice. Garnish with smoky charred corn and golden crispy shallots if desired.

Notes

For smoky charred corn, grill or pan-sear corn kernels until lightly charred. For golden crispy shallots, thinly slice shallots and fry in oil until golden brown. Optional garnishes: fresh cilantro, lime wedges.

  • Author: Chef Stella
  • Cuisine: Thai