Beef Panang Curry

Rich, creamy, and packed with bold flavors—Beef Panang Curry is definitely a Thai style comfort food. This dish features tender beef in a luscious coconut curry. It is a perfect blend of sweetness, spice, and umami.

Course Main Course

Cuisine thai

Keyword beef panang curry, panang curry, panang nuea, phanaeng, phanaeng curry, Thai Panang Curry

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 488

Author Mary Thatcher

Equipment

1 pot (or skillet)

Ingredients

1 lb beef (preferably chuck roast, skirt or flank steak, but any cut will work.)
400 mL coconut milk (1 small can)
2 tbsp Panang curry paste (See the link)
¼ cup water (to clean the can and make thinner coconut milk)
1½ (one and half tablespoon) coconut sugar (or palm sugar or brown or regular sugar) (Use granulated monk fruit to make it Keto friendly.)
2 tbsp fish sauce
7 Makrut lime leaves (Kaffir lime leaves)
1 red bell pepper (or 2-3 sweet red pepper for garnish)

Instructions

Preparing Ingredients

Thinly slice the beef and set a side.
julienne the bell or red sweet peppers and set them aside.
Devein and tear or julienne the Makrut lime leaves and set them aside.

Cooking and Assemble

Cook the beef with ¼ cup of coconut milk over medium heat until it is about 60–70% done. This helps evaporate excess liquid and prevents overcooking later. Set it aside.
Add about ½ cup of the thicker part of the coconut milk to the pan. Stir constantly to reduce and render some coconut oil. If no fat separates after 5 minutes, proceed with adding the curry paste.
Stir-fry the curry paste with the coconut milk for another 5 minutes until you see a layer of vibrant red oil form. If the mixture gets too dry, add a little more coconut milk as needed.
Add the remaining coconut milk. Also, add about ¼ to the empty coconut milk can to wash the can and make a thin coconut milk. Then season the curry sauce with sugar and fish sauce.
Pour half of the beef juices from the bowl into the curry to enhance the flavor. Let it simmer for a few minutes to reduce the liquid.
Add the beef back into the pan and cook for another minute.
Add the Makrut lime leaves and red pepper, stirring to combine. Turn off the heat and serve this delicious, creamy Beef Panang Curry with steamed rice. Enjoy!

Video

@stickyricethaikitchen
Beef Panang Curry Ingredients 👇 1 lb beef (preferably chuck roast, skirt or flank steak, but any cut will work.) 400 mL coconut milk (1 small can) 2 tbsp Panang curry paste (See the link) ¼ cup water (to clean the can and make thinner coconut milk) 1½ (one and half tablespoon) coconut sugar (or palm sugar or brown or regular sugar) (Use granulated monk fruit to make it Keto friendly.) 2 tbsp fish sauce 7 Makrut lime leaves (Kaffir lime leaves) 1 red bell pepper (or 2-3 sweet red pepper for garnish) #panangcurry #beefpanang #panangbeef #thaipanangcurry #thaicurry #curry #thaicooking #thaifood #easyrecipe #dinneridea #beefrecipe #curryrecipe #แพนงเนื้อ #อร่อยจึ้งเด้งดึ๋งchallenge #อาหาร #thaifood
♬ Birds of a Feather (Vibey) - Sunset Party

Notes

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Note 2: When slicing meat, first slice it with the grain to shorten the length of the meat. After that thinly slice into bite sizes again the grain. Slicing beef against the grain makes it more tender and easier to chew. The "grain" refers to the direction of the muscle fibers in the meat. When you cut against the grain, you shorten these fibers, reducing their toughness. If you slice with the grain, the meat remains chewy and more difficult to bite through. This technique is especially important for cuts like flank steak, skirt steak, and brisket, which have long muscle fibers.

Note 3: Sometimes, it's hard to see the coconut oil separate from the coconut milk when making curry due to a few factors

*Many store-bought coconut milk brands contain stabilizers or emulsifiers that prevent separation.

* Light or low-fat coconut milk has less fat, making it harder for the oil to separate. For best results, use full-fat coconut milk.

* The process of breaking coconut milk down into oil requires consistent medium heat and patience. Stir-frying it too briefly or at too low a temperature may prevent separation.

* Some nonstick pans prevent oil from visibly pooling, making it seem like separation isn’t happening even when it is. A stainless steel or carbon steel pan may show the oil separation more clearly.

If separation doesn’t happen, you can still proceed with cooking the curry—just make sure to stir-fry the curry paste well with the coconut milk to enhance the flavor!

Nutrition