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Panang is a popular classic Thai curry with a rich and luscious peanut sauce over tender beef that is super quick to make. I also share how to make semi-homemade panang curry paste using store-bought red curry paste as a base. An easy, delicious, gluten-free weeknight meal! #panangcurry #thaicurry #hotthaikitchen #Thairecipe #beefcurry

Thai Panang Curry – Lockdown Special

  • Author: Pailin Chongchitnant

Ingredients

  • 300g beef, very thinly sliced against the grain
  • 1½ tsp fish sauce
  • 2 tsp oil
  • ¾ cup + ½ cup coconut milk
  • 1 recipe homemade or semi-homemade panang curry paste (recipe follows)
  • 10 kaffir lime leaves, 7 roughly torn, 3 finely julienned (see note)
  • ~1 tsp fish sauce, to taste
  • 1 Tbsp brown sugar
  • A handful of julienned red bell pepper for garnish, optional
  • Jasmine rice for serving

Semi-Homemade Panang Curry Paste

  • 34 Tbsp red curry paste
  • ¾ tsp toasted cumin seeds, ground
  • 1½ tsp toasted coriander seeds, ground
  • 2 tsp smooth peanut butter

Note: You can find kaffir lime leaves, fresh, frozen or dried. But if you can’t get to the store and don’t have any, don’t worry about it. You can try adding Thai basil instead as well. 

Ingredients and Kitchen Tools I Use


Instructions

  1. For the curry paste, simply mix together red curry paste, cumin, coriander, and peanut butter
  2. For the meat, add the fish sauce and oil and mix it together well. The oil will help the beef separate more easily when you go to cook it.
  3. In a wok or saute pan, bring 3/4 cup of the coconut milk to a boil and let it reduce until it’s thick and creamy. We’re gonna use this fatty coconut milk to saute our curry paste.
  4. Add the curry paste, and keep stirring for a few minutes until it gets really thick and aromatic.
  5. Add brown sugar, the roughly tear in the kaffir lime leaves then cook it for a minute or so. 
  6. Add the beef and toss it with the curry paste. You want to separate the pieces quite quickly so they will cook evenly. 
  7. Once the beef is about half way cooked, add the rest of the coconut milk and stir just until the beef is fully cooked.
  8. If you want you can add some red bell peppers for some colour, and then take it off the heat.
  9. At this point if it looks too dry and you want something a little more saucy, you can just add a splash of water. And because some brands of curry pastes are saltier than others, you want to give it a taste before you finish, and if it needs more salt, you can add a splash of fish sauce.
  10. You can garnish with some julienned kaffir lime leaves if you have some, then serve it with some hot Thai jasmine rice.

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