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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

Thai Beef Panang with Coconut, Chilli and Peanuts

Inspired by the fragrant flavours of traditional Thai cooking, this one-tin panang beef curry is a quick and tasty dish to add to your midweek meal repertoire.

From the book


This dish is a revelation: beef cooked in coconut with lemongrass and chilli, with a depth of flavour from shrimp paste and lime. I give two ways to make the panang paste, because if you are in a hurry, you can use a packet of Thai red curry paste and add extra ingredients to it, while the more authentic version is given in the note below.

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400g quick-cook stir-fry beef strips
100g Thai red curry paste (or see note below)
2 cardamom pods, seeds only
2 tsp ground coriander
1 tsp ground cumin
2 tbsp salted peanuts, finely chopped
1 tbsp soft brown sugar
1 x 400ml tin of coconut milk
2 red peppers, thickly sliced
1 x 180g packet of shiitake mushrooms
To serve:
A handful of fresh coriander
sliced red chillies
A handful of chopped salted peanuts
noodles or rice


Preheat the oven to 160°C fan/180°C/gas 4.

Tip the beef strips into a medium roasting tin or casserole dish (fairly shallow is good, as it allows the beef to brown). Mix the Thai red curry paste or your homemade paste (see below) with the cardamom, coriander, cumin, salted peanuts and brown sugar, rub this all over the beef, then transfer to the oven and cook for 10 minutes.

After 10 minutes, stir through the coconut milk, red peppers and mushrooms and mix everything so the beef sits on top of the vegetables. Return to the oven for 20 minutes.

Scatter over coriander leaves, chillies and peanuts and serve with noodles or rice.

Note: If you would like to make the panang paste from scratch rather than use bought Thai red curry paste, blitz together 2 shallots, 5cm of galangal, 2 cloves of garlic (all peeled), 1 red chilli, 4 kaffir lime leaves, 1 teaspoon of shrimp paste and 2 sticks of lemongrass. Add the dry spices to this as above.

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From the book: The Roasting Tin Around The World

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