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Beef Panang Curry
Serves 4 Prep 10 min Cook 20 min Total 30 min Type Meal Origin Thai

Beef Panang Curry

Thailand's beef panang: beef simmered slow in a thick panang curry paste with coconut milk, kaffir lime leaves and crushed peanuts.

Serves 4 Prep 10 minutes Cook 20 minutes Units Rate

Overview

A thick, sweet Panang curry with peanuts, served over jasmine rice. Similar to red curry but sweeter and thicker; add vegetables for extra nutrition or keep traditional.

Ingredients

Fat

  • 2 tbsp rapeseed (canola) oil

Protein

  • 600 g (1 lb 5 oz) beef rib-eye, cut thinly against the grain

Paste and sweeteners

  • 1 batch Panang curry paste
  • 1-2 tbsp palm sugar

Dairy

  • 600 ml (2 ½ cups) thick coconut milk

Vegetables

  • 225 g (8 oz) vegetables, such as chopped baby sweetcorn, courgette (zucchini), mushrooms

Aromatics and seasoning

  • 3 lime leaves, stalks removed and leaves finely julienned
  • 2 tbsp Thai fish sauce (more or less to taste)

Method

Stage 1 - Brown meat

  1. Heat oil in wok or large frying pan over high heat.
  2. Add beef; fry 2 mins to brown.

Stage 2 - Add paste and sugar

  1. Add curry paste and 1 tbsp sugar; fry briefly.
  2. Add coconut milk; simmer 5 mins to thicken.

Stage 3 - Add vegetables and finish

  1. Stir in vegetables; simmer until cooked but fresh.
  2. Add lime leaves and fish sauce.
  3. Taste; adjust sugar or fish sauce.

Notes

  • Many Thai fish sauces contain gluten; use gluten-free brands if needed.
  • For thinner curry, add stock like red curry.
  • Authentic Panang has no vegetables; omit for tradition.

Serving

  • Serve over hot jasmine rice.
  • Garnish with extra lime leaves or peanuts.

Storage

  • Refrigerate 2-3 days in airtight container.
  • Reheat gently on stovetop.
  • Freeze up to 2 months; thaw before reheating.

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