Beef, green bean and cauliflower panang curry

Beef, green bean and cauliflower panang curry

(13) Rate it

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Try our Asian beef curry for a delicious healthy meal that can be on the table in less than half an hour.

Featured in
Beef, lamb & veal recipes, Asian recipes


  • 1 1/2 tablespoons oil
  • 500g beef stir-fry strips
  • 1 onion, cut into wedges
  • 1/4 cup (3 tablespoons) store-bought panang curry paste
  • 1 cup (250ml) low-fat coconut milk
  • 1/2 cup (125ml) water
  • 2 tablespoons sweet chilli sauce
  • 3 teaspoons fish sauce
  • 250g cauliflower flowerets
  • 100g green beans, cut into 5cm lengths
  • 2 teaspoons lime juice
  • steamed rice, to serve


  • Step 1
    Heat half the oil in a large deep non-stick frying pan over high heat. Cook the meat, in batches, for 2 to 3 minutes minutes, until browned. Remove from heat.
  • Step 2
    Heat remaining oil. Add onion and cook for 2-3 minutes until just tender. Add curry paste, coconut milk, water, sweet chilli sauce, fish sauce and cauliflower. Simmer over medium low-heat for 8-10 minutes. Add beans.
  • Step 3
    Return all of the meat to the pan and cook for a further 5 minutes. Stir through lime juice and serve with rice.


  • 1360 kj


  • 14g

    Fat Total

  • 6g

    Saturated Fat

  • 34g


  • 1561.9mg


  • 9g

    Carbs (sugar)

  • 14g

    Carbs (total)

All nutrition values are per serve


Panang curry paste is drier than other pastes, such as green or red curry, because it is cooked with less coconut. It is mainly served with beef, but also lends itself to seafood or chicken.

  • Author: Kate Murdoch
  • Image credit: Oliver Ford
  • Publication:



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