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Panang Curry Beef

A flavorful and comforting dish that features tender beef in a rich, aromatic sauce made from homemade Panang curry paste and coconut milk.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 300 g beef, very thinly sliced against the grain (look for sirloin or flank steak for tenderness)
  • 1.5 tsp fish sauce adds depth; consider brands like Red Boat for high quality
  • 2 tsp oil canola or coconut oil works well
  • ¾ cup coconut milk use full-fat for creaminess
  • ½ cup coconut milk
  • 1 recipe homemade or semi-homemade Panang curry paste
For the Curry Paste
  • 3-4 tbsp red curry paste
  • ¾ tsp toasted cumin seeds
  • 1.5 tsp toasted coriander seeds
  • 2 tbsp roasted unsalted peanuts
  • 1 tsp fermented shrimp paste optional
Herbs and Sweeteners
  • 10 leaves kaffir lime leaves
  • 1.5 tbsp palm sugar, finely chopped, packed or 1 tbsp granulated sugar to taste
  • a handful mild red pepper, thinly julienned for garnish optional
For Serving
  • Jasmine rice for serving

Method
 

Make the Panang Curry Paste
  1. Add roasted peanuts and grind until smooth. Mix with red curry paste and shrimp paste (if using) until well blended. Set aside.
Marinate the Beef
  1. In a mixing bowl, combine the thinly sliced beef, 1½ tsp fish sauce, and oil. Use your hands to massage the mixture into the beef for a couple of minutes. This step helps the flavors penetrate the meat.
Cook the Coconut Milk
  1. In a sauté pan or wok over medium-high heat, add ¾ cup of coconut milk. Reduce it until it thickens and becomes creamy, stirring occasionally. This should take about 5-7 minutes.
Incorporate the Curry Paste
  1. Reduce the heat to medium-low, stir in the curry paste, and cook for 2-3 minutes, letting the flavors meld and the oil separate from the paste.
Finish the Dish
  1. Add the palm sugar and torn kaffir lime leaves, stirring until dissolved. Incorporate the marinated beef, tossing quickly with the curry paste. Cook until the beef is about 50% done, then add the remaining coconut milk and stir for an additional 30 seconds until the beef is fully cooked.
Adjust Seasoning
  1. Stir in the julienned red peppers (if using), taste, and adjust with more fish sauce or sugar as desired.
Serve
  1. Garnish with julienned kaffir lime leaves and additional red peppers. Serve hot with jasmine rice for a satisfying meal.

Notes

High-quality beef and fresh ingredients will drastically improve your dish's flavor. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. You can prepare the curry paste a day in advance to save time.