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Panang Beef Curry

  • Yield: 4 servings 1x


This recipe can be made with chicken or tofu

Nutritional information calculated using beef


  • 1 pound beef (or chicken or tofu) (cubed)
  • 1/2 tsp ginger (peeled and grated)
  • 2 small red chiles
  • 1 can coconut milk (full fat)
  • 1 tbs garlic (grated)
  • 1 stalk young lemongrass (finely shredded)
  • 4 ounces panang curry paste (we prefer Thaifusions brand or make your own)
  • 1 tsp sugar
  • 1/2 cup onion (diced)
  • 2 stalk celery (sliced on diagonal)
  • 1/2 medium red bell pepper (or substitute 2-3 small sweet peppers)
  • 1/2 cup sugar peas (or substitute: green beans)
  • 1 medium carrot (sliced into thin rounds)
  • 3 shiitake mushrooms, sliced
  • 1/2 tsp salt
  • 1 tbs coconut oil
  • 1/4 cup cilantro (chopped)


  1. Place meat in a ziplock bag with a small amount of olive oil and curry paste. Shake to coat meat.
  2. Allow meat to marinate at least 30 minutes before cooking.
  3. Heat oil in a heavy wok over high heat.
  4. Brown the meat or tofu.
  5. Remove the meat from the pan.
  6. Add the curry paste, ginger, garlic, and chiles to the pan.
  7. Heat until fragrant.
  8. Add sugar, salt, lemongrass, and stir well.
  9. Add the onion and stir well to coat.
  10. Sauté for about 2-3 minutes, until onions just start to clear.
  11. Add the celery and green beans and stir to coat.
  12. Sauté for another 2-3 minutes.
  13. Add the red pepper and mushrooms and stir to coat.
  14. Sauté for 2-3 minutes.
  15. Add in 2/3 of the coconut milk and stir to combine.
  16. Simmer about 5 minutes, or until vegetables are just fork tender.
  17. If necessary, add the remaining coconut milk for moisture.
  18. When vegetables are just tender, add the meat or tofu and the cilantro in and cook until warm through.
  19. Serve over rice. Top with cilantro when serving


Source:  Genius Kitchen


  • Calories: 229
  • Fat: 10.28 g
  • Carbohydrates: 11.59 g
  • Protein: 29.82 g
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