Pa Nang Nuah

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Intermediate
Jump To Recipe Print Recipe
0 Add to Favorites
A vibrant Thai-inspired coconut curry with tender beef and fresh herbs
Pa Nang Nuah recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This Pa Nang Nuah is a rich and aromatic curry that balances the creamy sweetness of coconut milk with the spicy kick of red curry paste. The dish features tender sirloin steak, crisp zucchini, and fragrant makrood leaves, creating a complex flavor profile that is both comforting and exciting. The combination of savory fish sauce, sweet basil, and subtle heat from jalapenos makes it a standout main course. Perfect for a weeknight dinner or a special gathering, this dish comes together quickly and pairs beautifully with steamed jasmine rice. It offers a delightful contrast of textures and a burst of fresh herbaceous notes in every bite.

Pa Nang Nuah recipe image
Print Recipe
0 Add to Favorites

Pa Nang Nuah

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 709.5

Description

This Pa Nang Nuah is a rich and aromatic curry that balances the creamy sweetness of coconut milk with the spicy kick of red curry paste. The dish features tender sirloin steak, crisp zucchini, and fragrant makrood leaves, creating a complex flavor profile that is both comforting and exciting. The combination of savory fish sauce, sweet basil, and subtle heat from jalapenos makes it a standout main course. Perfect for a weeknight dinner or a special gathering, this dish comes together quickly and pairs beautifully with steamed jasmine rice. It offers a delightful contrast of textures and a burst of fresh herbaceous notes in every bite.

Ingredients

Directions

  1. Pour the coconut milk into a large pot or wok and heat over medium-high heat until it begins to bubble and the oil starts to separate.
  2. Add the red curry paste to the hot coconut milk and stir continuously until the paste is fully incorporated and fragrant, about 2 minutes.
  3. Add the bite-sized sirloin steak pieces to the pot and stir until the beef is no longer pink and is cooked through.
  4. Add the chopped zucchini, sliced jalapeno, fish sauce, and torn makrood leaves to the pot.
  5. Stir gently to combine all ingredients and simmer for 2-3 minutes until the zucchini is tender but still crisp.
  6. Remove the pot from heat and immediately stir in the fresh basil leaves and chopped green onions.
  7. Serve hot over steamed jasmine rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 709.5kcal
% Daily Value *
Total Fat 73.5g114%
Saturated Fat 63.0g315%
Cholesterol 0.0mg0%
Sodium 51.0mg3%
Total Carbohydrate 13.4g5%
Dietary Fiber 1.2g5%
Sugars 12.6g
Protein 8.6g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pa nang nuah, thai curry, red curry paste, coconut milk, sirloin steak, zucchini, makrood leaves, basil, fish sauce, jalapeno, green onion, asian cuisine, quick dinner, beef curry, spicy, aromatic, rice bowl, thai food, homestyle, comfort food
Recipe Card powered by WP Delicious

Leave a Comment