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Slow cooker Panang beef curry recipe
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Prep Time:
15 minutes
Cook Time:
240 minutes
Total Time:
255 minutes
Indulge in Panang beef curry, a decadent Thai classic featuring a blend of savory, sweet, and nutty flavors accentuated by aromatic makrut lime leaves. Simmered with creamy coconut milk in a slow cooker, this dish promises a unique, vibrant taste that gets better with time. You won't be able to resist making it a weekly favorite!
Ingredients:
  • 18.20 gm peanut oil
  • 1 brown onion, cut into thin wedges
  • 80g (1⁄3 cup) gluten-free Valcom Panaeng Curry Paste
  • 70g (1/4 cup) natural peanut butter
  • 270ml can coconut milk
  • 2 makrut lime leaves, torn, plus extra to serve
  • 4.00 gm brown sugar
  • 12.20 gm fish sauce
  • 1kg beef chuck steak, cut into 3cm pieces
  • 1 small eggplant, chopped
  • 150g green beans, trimmed and halved
  • Gluten-free roti, to serve
  • Steamed white rice, to serve
Instructions:
  • 1. Heat oil in a frying pan over medium heat. Sauté onion for 5 minutes until soft. Stir in curry paste and peanut butter for 1 minute. Gradually add coconut milk in 4 batches, stirring well. Finish by adding makrut leaves, sugar, and fish sauce.
  • Place the beef in the slow cooker, then pour over the onion mixture and stir to combine. Cover and cook on Low for 7 hours. Finally, add the eggplant and beans, cover, and cook for 1 more hour until the vegetables are tender.
  • Sprinkle the curry with additional fragrant makrut leaves, portion it into serving bowls, and enjoy with warm roti and rice.

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