Panang Beef Curry

Ingredients

• 907 g (2 pounds); or a 1.36 kg (3-pound) chuck roastboneless short ribs, trimmed, or chuck roast
• 2 tablespoonsvegetable oil
• 4 tablespoons, dividedThai red curry paste
• 397 g (14-ounce can)unsweetened coconut milk
• 4 teaspoonsfish sauce
• 2 teaspoonssugar
• 1, optionalThai red chilli, chopped, with seeds removed or left in to taste
• 6makrut lime leaves, central veins removed and leaves very thinly sliced
• 45 g (1/3 cup)unsalted dry-roasted peanuts, finely chopped
• 185 g (1 cup) dry; about 400 g (2 cups) cookeddry white rice

Instructions

1. 1

   Simmer the beef

   Cut the beef into pieces about 1.5–2.5 cm (½–1 inch) across and put them in a medium or large saucepan. Cover with about 2.5 cm (1 inch) of water and bring to the boil. Cover the pan, reduce the heat to a gentle simmer and cook the short ribs for 60–75 minutes, until falling-apart tender. For chuck, cook for a further 30–45 minutes, adding a little water if needed. Drain and set the beef aside for after the rice is prepared.

2. 2

   Prepare the rice

   Begin preparing the rice so it finishes at about the same time as the beef.

3. 3

   Fry the paste

   Heat the oil in a large non-stick frying pan over a medium heat. Once it shimmers, add 2 tablespoons of the curry paste and cook for 5–8 minutes, until dark red and almost brown.

4. 4

   Add the sauce

   Stir in the coconut milk, fish sauce, sugar and chopped chilli, if using. Add the remaining 2 tablespoons of curry paste and the cooked beef, then mix well.

5. 5

   Reduce the curry

   Bring the mixture to a rapid simmer, stirring occasionally, and cook for about 12–15 minutes, until the sauce has thickened and reduced by half. Oil should begin to show on the surface.

6. 6

   Add the lime

   Stir in the sliced lime leaves and simmer for another 1–2 minutes, until fragrant.

7. 7

   Serve with rice

   Transfer the curry to a serving bowl or platter. Sprinkle with the chopped peanuts and a few extra finely sliced lime leaves, then serve with the white rice.

What is Panang beef curry?

Panang curry is a Thai-style curry known for its thick, coconut-rich sauce and fragrant curry paste. This version combines those flavours with slow-simmered beef and serves the curry with plain white rice.

The beef is cooked separately until tender, then finished in the sauce. Frying some of the paste first and simmering the coconut mixture until reduced gives the curry a concentrated flavour and consistency.

Nutrition and macros by portion

The nutrition label shows one serving as written: 485 calories, 33g protein, 7g carbs, 38g fat.

The beef supplies most of the protein, while coconut milk and vegetable oil account for much of the fat. White rice contributes most of the carbohydrates, with smaller amounts from the curry paste and sugar. Serve with the stated rice portion and add a side of vegetables if you want a more balanced plate.

Choosing and cooking the beef

Short ribs: Trimmed boneless short ribs are the first choice in the recipe and should become tender after 60–75 minutes of simmering.

Chuck: A chuck roast is the alternative; allow an extra 30–45 minutes beyond the short-rib cooking time. Keep an eye on the water level and add a little more if the pan is running dry.

Building the curry sauce

Fried paste: Cooking half the curry paste in shimmering oil for 5–8 minutes deepens its colour and flavour. Keep it moving and watch for the change to dark red, almost brown.

Coconut and seasoning: The coconut milk, fish sauce and sugar balance the curry paste, while the optional chilli adds extra heat. Adding the rest of the paste with the beef keeps its flavour present in the finished sauce.

Getting the texture right

Tender beef: The meat should be falling-apart tender before it goes into the curry sauce. If it still feels firm, continue simmering it until it reaches that point.

Reduced sauce: Simmer until the sauce has thickened and reduced by half, about 12–15 minutes. The appearance of oil on top is expected in this recipe, rather than a sign that the curry has gone wrong.

Timing the rice and curry

Rice: Start preparing the rice while the beef simmers, aiming for it to finish at about the same time. The recipe calls for 185 g (1 cup) dry rice, which makes about 400 g (2 cups) cooked.

Final minutes: Once the beef is tender, the sauce takes about 12–15 minutes to reduce, followed by just 1–2 minutes with the lime leaves. Slice the leaves finely so their fragrance is distributed through the curry.

Serving the curry

Rice and peanuts: Serve the curry with white rice to take up the rich sauce. Chopped peanuts add a crunchy contrast to the tender beef.

Fresh finish: A few extra finely sliced lime leaves make a fragrant garnish. Serve the curry as soon as the leaves have had their short final simmer.

Recipe notes & tips

• Cut the beef into similarly sized pieces so they cook at a similar rate.
• Keep the beef at a gentle simmer rather than a hard boil while it becomes tender.
• Use the optional chilli to adjust the heat, removing its seeds for a milder result.
• Slice the lime leaves very thinly after removing their central veins.
• Let the sauce reduce until it is thick and about half its starting volume.
• Add the peanuts just before serving to keep their texture distinct.

Variations

• Use chuck: Swap in the suggested chuck roast and allow the longer cooking time.
• Adjust the heat: Leave the chilli out for a milder curry or include its seeds for more heat.
• Change the rice: Serve with another cooked rice variety if white rice is not available.
• Add more lime leaf: Slice a few extra leaves finely for the garnish.
• Leave out the peanuts: Omit the topping if you prefer the curry without their crunch.

Common mistakes to avoid

• Boiling the beef hard: Keep it at a gentle simmer so it has time to become tender.
• Skipping the paste frying: Cook it for 5–8 minutes until dark red to develop its flavour.
• Letting the pan dry out: Add a little water while the beef cooks if needed.
• Adding all the paste at once: Divide it as directed, frying 2 tablespoons first and adding the remaining 2 with the sauce.
• Stopping the reduction too soon: Simmer until the sauce thickens and has reduced by half.
• Overcooking the lime leaves: Simmer them in the curry for just 1–2 minutes.

How to store

Refrigerate leftover curry and rice in separate airtight containers and use within 3 days. Reheat thoroughly until steaming hot; loosen the curry with a splash of water if the sauce has thickened in the fridge.

Frequently asked questions