Phanang Neau (Phanang Curry with Beef and Shredded Lime Leaf)

Phanang Neau (Phanang Curry with Beef and Shredded Lime Leaf)

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  • Each serving
  • 530cal
  • 45g fat (21g sat)
  • 60mg chol
  • 135mg sodium
  • 6g carb
  • 2g fiber
  • 1g sugars
  • 27g protein


  • 2 tablespoons minced lemongrass
  • 3 slices galangal
  • 1 teaspoon lime zest
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 3 tablespoons red curry paste
  • 3 tablespoons high-heat oil
  • 1 cup plus 2 tablespoons coconut milk, divided
  • 1 pound beef top sirloin steak, thinly sliced
  • 1/2 teaspoon sugar
  • 3 tablespoons ground peanuts
  • 1/4 teaspoon fish sauce
  • 2 tablespoons finely shredded lime leaves
  • 2 tablespoons finely shredded red bell peppers


Place lemongrass, galangal and lime zest in a mortar and pestle or food processor; process into a fine paste. Add coriander, cumin and red curry paste and blend.

In a wok or large sauté pan, pan-fry curry paste mixture with oil over medium heat until fragrant, 2 to 3 minutes. Stir in 1/2 cup coconut milk and let cook until oil is separated and curry is fragrant. Add beef and stir until cooked, 2 to 5 minutes. Add 1/2 cup coconut milk or as needed to make the sauce. Add sugar, peanuts and fish sauce; stir well.

Place on a plate and garnish with 2 tablespoons coconut milk, lime leaves and red bell peppers.

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