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Penang Beef Curry

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  • 5 from 2 votes

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Penang Beef Curry

This Penang Beef Curry is very richer and thicker dinner idea! SO YUMMY.

My family loved it! The best flavorful curry I’ve ever made! So Good!

Penang Beef Curry

Try our Penang Beef Curry and tell us how it went in the comments box! Find the recipe card at the end of the post.

Penang Beef Curry

Ingredients For Penang Beef Curry:

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

How To Make Penang Beef Curry:

Step 1. Place the beef into a pot and cover with water. Bring the beef to a boil and then reduce the heat and simmer covered for an hour and a half until the beef is tender. Drain.

Step 2. Add the vegetable oil and 2 Tbsp of the red curry paste to a skillet over medium heat on the stove. Saute for 3-5 minutes.

Step 3. Whisk in the coconut milk, sugar and fish sauce and saute a few more minutes.

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Step 4. Mix in the rest of the red curry paste and the meat. Saute for 2-3 minutes.

Step 5. Stir in the zest from the limes, saute for a few more minutes until the sauce has thickened and then serve.

FINAL RESULT:

Penang Beef Curry

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Penang Beef Curry

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Penang Beef Curry

Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 6
Penang Beef Curry
5 from 2 votes

Ingredients 

  • 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 the beef into a pot and cover with water. Bring the beef to a boil and then reduce the heat and simmer covered for an hour and a half until the beef is tender. Drain.
  • Add the vegetable oil and 2 Tbsp of the red curry paste to a skillet over medium heat on the stove. Saute for 3-5 minutes.
  • Whisk in the coconut milk, sugar and fish sauce and saute a few more minutes.
  • Mix in the rest of the red curry paste and the meat. Saute for 2-3 minutes.
  • Stir in the zest from the limes, saute for a few more minutes until the sauce has thickened and then serve.

Nutrition

Serving: 1g | Calories: 615kcal | Carbohydrates: 9g | Protein: 57g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 188mg | Sodium: 723mg | Fiber: 2g | Sugar: 3g
Author: Marta

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