Beef Panang is a dry curry, quite concentrated and not soupy. Typically, it is made with beef or chicken. I personally like the opportunity to use the tough cut of beef, if I was planning on letting it simmer on the stove for a while.
300 grams beef, pork fillet or tenderloin, thinly sliced 500ml thick coconut milk - reserve 2 tablespoons (30 mls) to use as a garnish 100 grams panang curry paste 40 grams palm sugar 2-3 tablespoons Thai fish sauce 1 big carrot 7 kaffir lime leaves - 3 torn into pieces, discarding the stem and 4 finely shredded 1/2 cup fresh sweet basil leaves 1 big red chilli, sliced 4 tablespoons roasted ground peanuts (optional)
Put half of the thick coconut milk into a wok and fry for 3-5 minutes, stirring continuously, until the coconut oil begins to separate out. Then add the panang curry paste and fry for 1-2 minutes. Once the paste is cooked add the meat and cook until the outside of the meat is cooked. Then add the rest of the thick coconut milk and bring to the boil. Simmer and add the palm sugar along the side of the wok until it melts and then and add the fish sauce and kaffir lime leaf pieces. Stir to combine and then add half the basil leaves. Turn off the heat and serve garnished with the shredded kaffir lime leaves, red chillies, remaining basil leaves and remaining coconut milk.