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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

Panang Curry Beef แพนงเนื้อ


  • 300g beef, very thinly sliced against the grain (see notes about tender beef above)
  • 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
  • ~1 tsp fish sauce, to taste
  • 1½ Tbsp palm sugar, finely chopped, packed (if using granulated sugar, use 1 tsp to start then taste and adjust)
  • A handful mild red pepper, thinly julienned for garnish, optional
  • Jasmine rice for serving

Semi-Homemade Panang Curry Paste

  • 3-4 Tbsp red curry paste (see notes)
  • ¾ tsp toasted cumin seeds
  • 1 ½ tsp toasted coriander seeds
  • 2 Tbsp roasted peanuts, unsalted (if allergic, sub another type of nuts or seeds)
  • 1 tsp fermented shrimp paste (optional, only if the red curry paste doesn’t already have it)


For the semi-homemade panang curry paste:

  1. Grind the cumin and coriander seeds until very fine using a mortar and pestle or a coffee grinder.
  2. Add roasted peanuts and grind until fine.
  3. Mix the red curry paste and shrimp paste into the ground spice mixture.

For the Curry

  1. Add 1½ tsp fish sauce and oil to beef and massage it in with your hands, separating the pieces of beef that are stuck together as you mix.
  2. In a saute pan or a wok over medium high heat, reduce ¾ cup coconut milk until thickened and creamy.
  3. Stir in curry paste and reduce the heat to medium low. Cook the paste for a few minutes, stirring constantly, until coconut oil separates away from the paste. If the paste sticks to the pan, you can deglaze with a bit of the remaining coconut milk.
  4. Add palm sugar and torn kaffir lime leaves and cook for a minute or so until the sugar is dissolved.
  5. Add beef and quickly toss it with the curry paste, separating the pieces of beef as much as you can. Once the beef is about 50% cooked, add the remaining coconut milk and stir for 30 more seconds or just until the beef is fully cooked. If it looks too dry, you can add a splash of water at this point.
  6. Stir in red peppers, if using, and turn off the heat.
  7. Taste and adjust seasoning with more fish sauce and/or sugar as needed.
  8. Garnish with julienned kaffir lime leaves and more red peppers as desired.
  9. Serve with jasmine rice, enjoy!


You can use any curry paste brand that you like. In this video I used Maesri brand. Watch this video for my tips on choosing a curry paste.