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Healthy Home Economist / Archives / Recipes / Grassfed Recipes / Grass Fed Beef Recipes / Panang Curry Recipe. Easy Thai for Dinner!

Panang Curry Recipe. Easy Thai for Dinner!

by Sarah Pope / Affiliate Links ✔

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curry recipes, panang curry

Tonight, I’m making a real crowd pleaser for dinner … my special recipe for beef panang curry.

For those of you who love Thai food and curry recipes in particular as my entire family does, this dish is so simple and easy to make, why bother sitting in a restaurant when you can make it at your leisure at home with quality ingredients?

Homemade Panang Beef Curry

First, you need quality steak. I buy grassfed ribeyes from a local co-op for about $6-9/lb when they are on special. When they are on sale, I buy a lot to tied me over for a couple of months until the next special comes around. These steaks normally retail for $15 or more per lb depending on the healthfood store, so join a local co-op and save yourself a bucketload!

You can also mail order grassfed steak here if it is unavailable in your area.

Once you have a quality steak procured, slice up 1 1/2 lbs into thin strips about 2 inches long. Set aside.

Next, slice up some fresh, organic veggies of your choice, preferably seasonal.  Zucchini and yellow squash are seasonal for my local area right now, so these are my choice purchased from a local farmer to ensure maximum nutrition and freshness.   Buying local produce is much more economical than supermarket produce as well.   Once sliced up, set the veggies aside.

Next, get some organic basmati rice cooking.  I use white basmati rice as brown rice doesn’t digest as well as white rice and isn’t necessarily any healthier!

Set the timer for how long the rice will cook, then move on to the panang curry sauce.

The panang curry sauce really makes this meal. If you google panang sauce, you will find many different ways to make it. The most important ingredient to make this sauce amazing is bone broth that you make at home.

This recipe is my own version based on making this sauce for a number of years and refining my approach over time to best suit my family’s tastes. Feel free to experiment for yourself using this panang curry sauce recipe as the basis for your own creativity!

Panang Curry Recipe. Easy Thai for Dinner!
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Panang Curry Sauce Recipe

Easy recipe for panang curry that uses healthier, whole ingredients and tastes better than similar sauces at Thai restaurants.

Course Main Course
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 quart
Author Sarah Pope

Ingredients

  • 1.5 cups bone broth preferably homemade
  • 1/2 - 1 cup creamy peanut butter preferably organic
  • 1-3 tsp red curry paste
  • 2 Tbl fish sauce
  • 2 Tbl sucanat
  • 14 ounces whole coconut milk
  • 1/3 cup flour preferably freshly ground
  • 2-3 ounces filtered water

Instructions

  1. Mix the broth and the coconut milk in a large saucepan and bring to just below a boil.       

  2. Add peanut butter, red curry paste, and sucanat and whisk until smooth and blended with broth/coconut milk mixture.  

  3. Add the fish sauce.  

  4. Mix the flour with the filtered water in a small glass and blend until smooth. Slowly pour the flour mixture into the saucepan while continuing to whisk to mix. Continue until you have used all the flour blend and the sauce has thickened nicely. Taste the sauce and add more red curry paste or fish sauce as desired.

  5. Once you have the panang curry sauce tasting like you want it, add the steak and veggies and slowly simmer them until they are just cooked, about 10 minutes. By this time, the rice should be ready, so you can serve immediately.

More Curry Recipes to Try!

Love this panang curry sauce recipe?  Try these recipes for Indian chicken curry and curried lentil soup too!

Enjoy!

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Category: Grass Fed Beef Recipes, Rice Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: Amazon #1 bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Comments (14)

  1. Peggy Bell

    Jan 25, 2019 at 8:31 pm

    I buy Panama Curry paste or powder st a local Asian grocery. What is the difference between the red curry that you use in this recipe and Pananas curry? Thank you.

    Reply
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