Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Thai Beef Panang with Coconut, Chilli and Peanuts
by Rukmini Iyer from The Roasting Tin Around The World
Easy
Serves 4
Total 45min
Prep 15min
Cook 30min
Inspired by the fragrant flavours of traditional Thai cooking, this one-tin panang beef curry is a quick and tasty dish to add to your midweek meal repertoire.
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From comforting pies to Sunday roasts
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The Roasting Tin Around The World
Rukmini Iyer
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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Introduction
This dish is a revelation: beef cooked in coconut with lemongrass and chilli, with a depth of flavour from shrimp paste and lime. I give two ways to make the panang paste, because if you are in a hurry, you can use a packet of Thai red curry paste and add extra ingredients to it, while the more authentic version is given in the note below.
Tags
Ingredients
| 400g | quick-cook stir-fry beef strips |
|---|---|
| 100g | Thai red curry paste (or see note below) |
| 2 | cardamom pods, seeds only |
| 2 tsp | ground coriander |
| 1 tsp | ground cumin |
| 2 tbsp | salted peanuts, finely chopped |
| 1 tbsp | soft brown sugar |
| 1 x 400ml tin of | coconut milk |
| 2 | red peppers, thickly sliced |
| 1 x 180g packet of | shiitake mushrooms |
| To serve: | |
| A handful of | fresh coriander |
| sliced red chillies | |
| A handful of | chopped salted peanuts |
| noodles or rice |
Method
Preheat the oven to 160°C fan/180°C/gas 4.
Tip the beef strips into a medium roasting tin or casserole dish (fairly shallow is good, as it allows the beef to brown). Mix the Thai red curry paste or your homemade paste (see below) with the cardamom, coriander, cumin, salted peanuts and brown sugar, rub this all over the beef, then transfer to the oven and cook for 10 minutes.
After 10 minutes, stir through the coconut milk, red peppers and mushrooms and mix everything so the beef sits on top of the vegetables. Return to the oven for 20 minutes.
Scatter over coriander leaves, chillies and peanuts and serve with noodles or rice.
Note: If you would like to make the panang paste from scratch rather than use bought Thai red curry paste, blitz together 2 shallots, 5cm of galangal, 2 cloves of garlic (all peeled), 1 red chilli, 4 kaffir lime leaves, 1 teaspoon of shrimp paste and 2 sticks of lemongrass. Add the dry spices to this as above.
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Ingredients
Method
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