Thai · Thailand
Panang Curry with Beef and Kaffir Lime Leaves
A rich and creamy Thai curry with beef and aromatic kaffir lime leaves.
35 minutes4 servings
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Ingredients
Method
- In a pot, heat coconut oil. Sauté onion, garlic, and curry paste until fragrant.
- Add beef and cook until browned. Stir in coconut milk and broth.
- Simmer for 15 minutes. Add kaffir lime leaves and cook 5 more minutes.
- Serve with rice or noodles.
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.