Gourmet Thai Panang Curry with Rump Steak
Indulge in a vibrant and aromatic Thai Panang Curry that brings together an exquisite blend of flavors reminiscent of the delicious meals enjoyed overseas. This gourmet-style curry showcases tender slices of rump steak immersed in a creamy coconut milk base, enriched by the rich, spicy notes of red curry paste, sweet brown sugar, and crunchy peanut butter. Fresh vegetables and herbs add texture and freshness, while the unique combination of spices elevates the dish to a whole new level. Perfectly served over rice or rice noodles, this culinary experience promises to delight every palate and ignite your passion for Thai cuisine. Enjoy every indulgent bite!
N/A
Servings
N/A
Calories
29
Ingredients
Ingredients
Coconut milk
1 can (13 1/2 ounce) (canned)
Red curry paste
2 1/2 tablespoons (store-bought)
Brown sugar
2 tablespoons (granulated)
Crunchy peanut butter
2 tablespoons (smooth)
Red pepper flakes
1 pinch (dried or fresh chili peppers (2 for more kick))
Salt
to taste
Pepper
to taste
Rump steak
1 lb (sliced into 1/4 in. to 1/8 in. pieces)
Sesame oil
1/2 tablespoon
Canola oil
1 tablespoon (divided into two portions)
Chinese five spice powder
1 tablespoon
Water
4 quarts (for blanching)
Sea salt
2 pinches
Water chestnuts
2 1/2 ounces (sliced)
Bamboo shoots
2 1/2 ounces (sliced)
Red bell pepper
1/2 (cut into rings and then into pieces)
Green bell pepper
1/2 (cut into rings and then into pieces)
Broccoli crowns
3-4 ounces (sliced each flower down the middle)
Sugar snap peas
3-4 ounces (in pod)
Carrot
1/2-3/4 large (sliced at a diagonal (1/4 inch each))
White onion
1/2 (cut into wedges and separated)
Baby corn
3 1/2 ounces (cut into twos)
Oriental mushrooms
4 ounces (sliced (or whole if using button))
Fresh jalapeno
1-2 (sliced)
Fresh mint
1 ounce (finely chopped)
Fresh Thai basil
1-2 ounces (finely chopped (if using regular basil, mix with parsley))
Garlic clove
1 (minced)
Peanut oil
1/2 tablespoon
Lime wedge
1-2 (served on the side)
Instructions
1
Preheat your oven to 350°F (175°C). Roast both green and red bell peppers for 8-10 minutes or until their skins are slightly charred. Remove from the oven and let them cool, then slice and set aside.
2
In a large pot, bring 4 quarts of water with 2 pinches of sea salt to a rolling boil. Blanch the broccoli and sliced carrots first, cooking them for about 2-3 minutes before adding the sugar snap peas for an additional minute. Drain and immediately transfer the vegetables to a bowl of ice water to stop the cooking process. Set aside.
3
In a skillet, mix the sesame and canola oils over medium heat. Sauté the onion and sliced jalapeños until the onion is golden tan. Add minced garlic and your choice of mushrooms, cooking until the onions are a deep brown color. Remove from heat and set aside.
4
In a separate saucepan, prepare the sauce by combining the coconut milk, red curry paste, brown sugar, peanut butter, red pepper flakes, salt, pepper, and Chinese five spice powder. Whisk the mixture over medium heat until it begins to boil. Reduce heat and let simmer for 10 minutes, stirring occasionally.
5
Meanwhile, in a skillet, sauté the sliced rump steak in canola oil until browned and just cooked through, about 4-5 minutes. Remove the steak from the heat and set aside.
6
Once the sauce has thickened slightly, add the sautéed vegetables (onion, garlic, and mushrooms), the blanched vegetables (broccoli, carrots, and snap peas), along with water chestnuts, bamboo shoots, and baby corn into the sauce. Stir to combine and let simmer for an additional 5 minutes.
7
Just before serving, fold in the fresh mint and Thai basil to the curry for a burst of herbal freshness.
8
Serve the Panang Curry over steamed rice or rice noodles. Optionally, you can add scrambled duck or quail eggs into the dish. Accompany with lime wedges for an extra zing. Enjoy your culinary journey!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Gourmet Thai Panang Curry with Rump Steak?
It is a vibrant and aromatic Thai curry featuring tender slices of rump steak in a creamy coconut milk base with rich, spicy notes.
What cut of beef is used in this recipe?
The recipe specifies using 1 lb of rump steak.
How should the rump steak be prepared for cooking?
The rump steak should be sliced into thin pieces between 1/4 inch and 1/8 inch thick.
How do you prepare the bell peppers for the curry?
Roast both green and red bell peppers at 350°F for 8-10 minutes until charred, then cool and slice them.
What vegetables require blanching in this recipe?
Broccoli crowns, carrots, and sugar snap peas are blanched in boiling water.
What is the purpose of the ice water bowl?
The ice water is used to stop the cooking process of the vegetables immediately after blanching.
What kind of peanut butter is recommended?
The recipe calls for crunchy peanut butter to add texture.
What is the initial simmering time for the curry sauce?
The sauce should be whisked over medium heat until boiling and then simmered for 10 minutes.
What aromatics are sautéed together?
White onion, sliced jalapeños, and minced garlic are sautéed in sesame and canola oils.
What unique spice powder is included in the sauce?
Chinese five spice powder is added to the sauce mixture.
How long should the rump steak be sautéed?
Sauté the sliced steak in canola oil for about 4-5 minutes until browned.
What canned vegetables are added to the curry?
The recipe includes sliced water chestnuts, sliced bamboo shoots, and baby corn.
How should the baby corn be sliced?
The baby corn should be cut into twos.
What fresh herbs are added at the end?
Fresh mint and Thai basil are folded in just before serving for herbal freshness.
What can I substitute for Thai basil?
If Thai basil is unavailable, you can use regular basil mixed with parsley.
What are the suggested serving bases for this curry?
The curry is best served over steamed rice or rice noodles.
Are there any optional protein additions?
You can optionally add scrambled duck or quail eggs into the dish.
What is the purpose of the lime wedges?
Lime wedges are served on the side to provide an extra zing to the finished dish.
What temperature should the oven be for roasting peppers?
Preheat the oven to 350°F (175°C).
How much coconut milk is used?
One 13 1/2 ounce can of coconut milk is required.
How much red curry paste is needed?
The recipe requires 2 1/2 tablespoons of red curry paste.
What oils are used in the sauté step?
A combination of 1/2 tablespoon sesame oil and 1 tablespoon canola oil is used.
How should the white onion be prepared?
The onion should be cut into wedges and separated before sautéing.
What type of mushrooms can be used?
Oriental mushrooms are recommended, either sliced or kept whole if using button mushrooms.
How much water is needed for blanching?
The recipe suggests bringing 4 quarts of water to a boil.
What salt is added to the blanching water?
Two pinches of sea salt are added to the water.
How long do the vegetables simmer in the sauce?
After combining the vegetables and sauce, let them simmer for an additional 5 minutes.
What provides the sweetness in the sauce?
Two tablespoons of brown sugar provide the sweetness.
How can I make the curry spicier?
You can add more red pepper flakes or use two fresh chili peppers for more kick.
What color should the onions reach when sautéing with garlic?
The onions should reach a deep brown color.