Discover the rich and tantalizing flavors of Thailand with this mouthwatering Beef Cheek Panang Curry! Imagine tender chunks of beef, slow-cooked to perfection in a luscious coconut milk sauce, infused with aromatic Panang curry paste and a hint of sweetness. This dish not only warms the soul but also impresses your guests with its vibrant colors and irresistible aroma. Whether you're a seasoned chef or a cooking novice, this recipe will transport your taste buds straight to the bustling streets of Bangkok. Ready to dive into a culinary adventure that will have everyone asking for seconds? Let’s get started!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 2 lbs beef cheeks, cut into chunks
- 1 can coconut milk
- 3 tbsp Panang curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper, sliced
- Fresh basil for garnish
Instructions
- Prepare the beef cheeks by trimming any excess fat and cutting them into uniform 2-inch chunks. Pat the meat dry with paper towels to ensure proper browning.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a small amount of neutral oil and sear the beef cheek chunks in batches, creating a deep golden-brown crust on all sides. Remove the browned meat and set aside.
- In the same pot, reduce heat to medium and add Panang curry paste. Stir and cook the paste for 1-2 minutes until fragrant, releasing its aromatic oils.
- Pour in the coconut milk, stirring to combine with the curry paste. Add fish sauce and brown sugar, mixing thoroughly to create a smooth, rich sauce.
- Return the seared beef cheeks to the pot, ensuring they are fully submerged in the curry sauce. Bring the mixture to a gentle simmer.
- Cover the pot and reduce heat to low. Slow cook for approximately 2 hours, or until the beef cheeks become extremely tender and can be easily pulled apart with a fork.
- During the last 15 minutes of cooking, add sliced red bell peppers to the curry, allowing them to soften but retain a slight crunch.
- Taste the curry and adjust seasoning if needed, adding more fish sauce for saltiness or brown sugar for balance.
- Remove from heat and let the curry rest for 10 minutes before serving.
- Garnish with fresh basil leaves just before serving. Serve hot with steamed jasmine rice.
Tips
- Sear for Flavor: Ensure you sear the beef cheeks in batches to achieve a deep golden-brown crust. This step is crucial for developing rich flavors in your curry.
- Use Fresh Ingredients: Whenever possible, opt for fresh basil and high-quality coconut milk. Fresh ingredients can significantly enhance the taste of your dish.
- Adjust the Spice Level: If you prefer a spicier curry, consider adding a sliced Thai chili or a dash of chili flakes when cooking the Panang curry paste.
- Let it Rest: After cooking, allow the curry to rest for about 10 minutes before serving. This helps the flavors meld together beautifully.
- Serve with Jasmine Rice: Pair your Beef Cheek Panang Curry with steamed jasmine rice to soak up the delicious sauce and complete the meal.
- Make It Ahead: This curry tastes even better the next day, so don’t hesitate to make it in advance. Just reheat gently before serving!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 12g
Protein: 35g
Fat: 28g
Saturated Fat: 18g
Cholesterol: 120mg
