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Panang Beef Curry

Panang is the curry for people who love Thai flavours but don't want to blow their head off. It's thicker and richer than a red curry, with a subtle nuttiness from ground peanuts and a fragrant lift from finely shredded kaffir lime leaves.

Thin slices of beef simmer briefly in the sauce so they stay tender, and the whole thing clings beautifully to jasmine rice. It's sweet, salty and creamy with just enough heat to keep things interesting.

With a good jar of panang paste from the Asian grocer, this comes together at home in around 40 minutes, and it honestly rivals most takeaway versions.

Servings
4
Prep Time
15
mins
Cook Time
25
mins
Ingredients
13
Total Time
40
mins

Pantry bits

  • Wok or large deep frying pan
  • Sharp knife and chopping board
  • Wooden spoon or spatula

Ingredients

  • 600g beef rump or sirloin, thinly sliced against the grain
  • 4 tbsp panang curry paste
  • 400ml can coconut milk
  • 100ml coconut cream
  • 1 tbsp vegetable oil
  • 2 tbsp fish sauce
  • 1 tbsp grated palm sugar (or brown sugar)
  • 2 tbsp finely ground roasted peanuts (or crunchy peanut butter)
  • 4 kaffir lime leaves, finely shredded, plus extra to serve
  • 1 red capsicum, sliced
  • 1 long red chilli, sliced, to serve
  • Handful of Thai basil leaves
  • Steamed jasmine rice, to serve

Instructions

  1. Heat the oil in a wok or large deep frying pan over medium heat. Add the panang paste and fry for 1 to 2 minutes until fragrant.
  2. Add the thick cream from the top of the coconut milk can and cook, stirring, for 2 to 3 minutes until the oil starts to separate and the paste smells rich and toasty.
  3. Pour in the rest of the coconut milk, then stir in the fish sauce, palm sugar and ground peanuts. Simmer gently for 5 minutes until slightly thickened.
  4. Add the sliced beef and capsicum and simmer for 4 to 5 minutes until the beef is just cooked and tender. Don't overcook it.
  5. Stir through the shredded kaffir lime leaves and most of the Thai basil, then taste and adjust with more fish sauce or sugar as needed.
  6. Finish with the coconut cream drizzled over the top, then scatter with sliced chilli, extra lime leaf and the remaining basil.
  7. Serve immediately with steamed jasmine rice.

Other recipes

Bo Kho (Vietnamese Beef Stew)
Bun Bo Hue (Spicy Beef Noodle Soup)
Pho Ga (Vietnamese Chicken Noodle Soup)

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