Panang Beef Curry


January 8, 2019

Add more or less ingredients to suit your taste.

  • Prep: 35 mins
  • Cook: 4 hrs 30 mins
  • Yields: Serves 4 approx.


500g rump steak

1 Tblsp ginger

2 Tblsp panang curry paste

Can crushed tomatoes

1 c chicken stock

Diced pumpkin


1 Tblsp cornflour

2/3 c coconut milk


1In searing slow cooker or on stove, brown ginger, add curry paste, stir well. Add meat. Brown.

2Add to slow cooker

3Add tomato, carrots and chicken stock. Stir well.

4Cook on high 2.5 hrs.

5 Add diced pumpkin, cook for an hour.

6Mix cornflour and coconut milk together, stir into casserole about 10 mins before serving to thicken.

7It wasn’t very spicy as I don’t do spicy.

8You can add more curry or chilli if you prefer.

Submitted by Darlene L


3 Reviews

Cup 🙂


June 29, 2021

Silly question, what’s the C stand for in the ingredients section?

Thank you.


April 30, 2021

Absolutely delicious

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