Penang Beef Curry
Penang Beef Curry – a rich, aromatic, and slightly spicy Thai curry featuring tender chunks of beef simmered in a creamy coconut milk sauce with red curry paste, fish sauce, and fresh lime zest. This bold and flavorful curry is traditionally served over steamed jasmine rice for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 100 minutes
- Total Time: 110 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Simmer, Sauté
- Cuisine: Thai
Ingredients
Scale
- 3 lb chuck roast, cut into bite-sized pieces
- 2 Tbsp vegetable oil
- 4 Tbsp Thai red curry paste, divided
- 1 can unsweetened coconut milk
- 4 tsp fish sauce
- 2 tsp sugar
- Zest from 4 limes
Instructions
- Place beef in a pot, cover with water, bring to a boil, then simmer covered for 1.5 hours until tender. Drain.
- Heat vegetable oil in a skillet over medium heat. Add 2 Tbsp red curry paste and sauté 3–5 minutes.
- Whisk in coconut milk, sugar, and fish sauce. Sauté a few more minutes.
- Add remaining red curry paste and beef. Sauté 2–3 minutes.
- Stir in lime zest and cook a few more minutes until sauce thickens. Serve hot.
Notes
- Use full-fat coconut milk for the richest, creamiest curry – light coconut milk will be thinner.
- Add vegetables like bell peppers, bamboo shoots, or Thai eggplant during the last 5 minutes of cooking.
- For extra heat, add sliced Thai bird’s eye chilies or extra red curry paste.
- Serve over jasmine rice, coconut rice, or rice noodles.
- Garnish with fresh Thai basil, cilantro, lime wedges, and crispy fried shallots.
- Leftovers can be refrigerated for up to 5 days – flavors improve overnight.
- Freezes well for up to 3 months.
- For a quicker version, use pre-cooked roast beef or pressure cook the beef for 45 minutes.
Find it online: https://cookyaura.com/penang-beef-curry/