side dish, 15min

Steak salad with Panang curry

A salad with a twist, by marinating the steak in the panang curry, you get a unique taste.

The Koh Thai Panang curry paste is made according to an authentic recipe in Thailand, without any additions. Panang curry paste is a unique spice paste for making pan-curry. A light curry with notes of lime and lemon.


for 3 – 4 people:

  • Lime : 1
  • Koh Thai fish sauce : 1 tbsp
  • Light brown caster sugar : 1 Tsp
  • Soy sauce : 2 tbsp
  • Red onion : 1
  • Red pepper : 1
  • Koh Thai Panang curry paste : 1 tbsp
  • Steak : 300 g
  • Snow peas : 200 g
  • Cucumber : 1
  • Fresh coriander : 15 g
  • Salted peanuts : 2 tbsp

Step 1: Squeeze out the lime. Mix the lime juice, sugar, fish sauce and soy sauce in a bowl into a dressing. Cut the stalk of the red pepper and cut the flesh into strips. Cut the onion into wafer-thin half rings. Mix the pepper and onion through the dressing.


Step 2: Mix the Panang curry paste with 2 tbsp oil. Brush the steaks with this. Heat a frying pan without oil or butter and cook the steaks for 5 min. On medium heat. Turn halfway. Let rest for 5 minutes under aluminum foil.


Step 3: Cook the snow peas for 2 minutes in boiling water. Drain in a sieve and rinse with cold water. Halve the cucumber in length and remove the seeds with a teaspoon. Cut the halves into slanted slices. Mix the cucumber, snow peas and coriander leaves in a bowl.


Step 4: Add the dressing with onion and red pepper to the vegetables and mix. Cut the meat into thin slices and add to the salad. Garnish with the peanuts and possibly extra coriander.