What else can I make with these ingredients?
This recipe may contain allergens🇷🇺
Dana Stroganoff
Medium 45 min~470 kcal 9/10
🍛
Panang Curry
A rich Thai curry of beef, coconut cream, peanut paste, and basil, cooked until the sauce stays thick and glossy.
Medium⏱️ 40 min📖 1 min readServes 4~460 kcal🇹🇭 Thai🌍 Full translation
15 min prep 25 min cook
- #High Protein
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 40 min- Prep15 min
- Cooking25 min
Ingredients
4 servings
Quick:
- 600 gr Beef tenderloin
- 3 yemek kaşığı(~45 ml) Panang curry paste
- 400 ml Coconut cream
- 2 yemek kaşığı(~30 ml) Peanut butter
- 1 avuç Thai basil
- 1 yemek kaşığı(~15 ml) Fish sauce
- 1 yemek kaşığı(~15 ml) Palm sugar
- 3 adet Makrut lime leaves
What else can I make with these ingredients?
Instructions
- 1
Put the thick part of the coconut cream in the pan and cook for 4 minutes.
4 min04:00 - 2
Add the Panang curry paste and fry for 3 minutes, until the oil begins to separate.
3 min03:00 - 3
Add the thin beef slices to the sauce and cook for 6 minutes.
6 min06:00 - 4
Add the remaining coconut cream, fish sauce, palm sugar, and peanut butter.
- 5
Cook the curry sauce over low heat for 8 minutes, without boiling so the cream does not split.
8 min08:00 - 6
Add the kaffir lime leaves and Thai basil at the last moment and serve with rice.
💡 Tip: Slice the beef thinly; it tenderizes quickly and does not toughen in the sauce.
🍽️ Serving suggestion: Serve with fresh basil and rice.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Vitamin B12
Nutrition (per serving)
⚠️ Estimated, 38% match~460
kcal calories
25
g protein
16
g carbs
31
g fat
Protein 23%Carbs 14%Fat 63%
GI 46 · Low GIGL 7 · Low GL
0.9g
Sugar
0.4g
Fiber
532mg
Sodium
10.9g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (38%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Satiety (per serving)
8/10Strong satiety, counts as a main meal
This recipe may contain allergens
- Seafood
- Peanut
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Panang Curry make?
This recipe serves 4.How long does Panang Curry take?
Prep 15 minutes, cooking 25 minutes; 40 minutes in total.Is Panang Curry difficult?
This recipe is rated medium.How many calories does Panang Curry have?
Approximately 460 kcal per serving. Protein: 25g, carbs: 16g, fat: 31g.Which allergens does Panang Curry contain?
This recipe contains Seafood, Peanut. Check it against your dietary needs.Which cuisine does Panang Curry belong to?
This recipe belongs to Thai cuisine.How many ingredients does Panang Curry need?
This recipe needs 8 ingredients.Is Panang Curry filling?
Satiety bar per serving is 8/10; strongly filling, works as a main meal. The score is based on protein, fiber and the satiety index.
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