Simmered Panang Curry with Beef and Kaffir Lime

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich and fragrant Panang curry simmered with tender beef, creamy coconut milk, and the distinctive aroma of kaffir lime leaves. This Thai recipe, ready in about 35 minutes, pairs beef sirloin, thinly sliced, Panang curry paste, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Thai cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add 3 tablespoons Panang curry paste and sauté for 1-2 minutes until fragrant and the oil begins to separate from the paste.
  2. Step 2: Slowly stir in 1 can (13.5 oz) coconut milk, reserving 1/4 cup for later, and bring to a gentle simmer.
  3. Step 3: Add 1 lb thinly sliced beef sirloin and 4 torn kaffir lime leaves to the curry. Simmer uncovered for 8-10 minutes until the beef is tender and cooked through.
  4. Step 4: Stir in 1/2 cup thinly sliced red bell pepper, 2 tablespoons fish sauce, and 1 tablespoon palm sugar. Pour in the reserved 1/4 cup coconut milk and cook for another 2 minutes until the sauce thickens slightly.
  5. Step 5: Remove from heat and stir in 1/2 cup Thai basil leaves until wilted. Serve hot with steamed jasmine rice.

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