Beef Panang Curry Recipe

Ingredients

• 454 g (1 pound)steak, thinly sliced against the grain
• 1 tablespoonneutral oil
• ¼ teaspoonsalt
• 454 g (16 ounces)full-fat coconut milk
• 2 tablespoonscoconut oil or neutral oil
• 1–2 tablespoonsPanang curry paste (use 1 tablespoon for a milder curry)
• 4makrut lime leaves
• 1 tablespooncoconut or white sugar, or to taste
• 2red mini bell peppers
• to servejasmine rice

Instructions

1. 1

   Chill and slice

   Place the steak in the freezer for 10 minutes to make it easier to slice. Cut it into thin strips against the grain.

2. 2

   Season the steak

   Put the sliced steak in a medium bowl with 1 tablespoon of oil and ¼ teaspoon of salt. Massage for 1 minute so the oil and salt are evenly distributed.

3. 3

   Prepare lime leaves

   For fresh makrut lime leaves, remove the central stem, stack the leaves, roll them tightly and slice into fine strips. Set aside. If using dried leaves, leave them whole and add them later.

4. 4

   Measure curry paste

   Measure 1 or 2 tablespoons of Panang curry paste, depending on your preferred spice level. If the paste is dry, mix in 1 tablespoon of coconut oil to loosen it, then set aside.

5. 5

   Slice the peppers

   Slice the mini red bell peppers, or regular red bell peppers, for colour and garnish.

6. 6

   Cook the steak

   Set a non-stick frying pan over medium-low heat and add ¼ cup of coconut milk. Add the sliced steak and cook until it is no longer pink.

7. 7

   Drain the beef

   Remove the beef from the pan and set it aside. Drain it, then pour away all the liquid from the pan.

8. 8

   Make the curry sauce

   Add 1 tablespoon of coconut oil to the pan over medium-low heat. Stir in the curry paste and break it up in the oil. After 1 minute, gradually pour in the coconut milk, stirring continuously to help the paste dissolve and keep the sauce from curdling.

9. 9

   Add lime leaves

   Stir in the finely sliced fresh makrut lime leaves, or add the whole dried leaves. If using fresh leaves, reserve some for the garnish.

10. 10

    Adjust the seasoning

    Taste the curry. Add 1 tablespoon of coconut sugar, as in the recipe, or adjust to taste. If it needs more salt, add fish sauce or salt; for more heat, add Thai chillies.

11. 11

    Simmer together

    Return the drained steak to the pan and add the sliced red pepper. Stir to combine and simmer over low heat for 2 minutes so the steak takes on the sauce.

12. 12

    Serve with rice

    Serve warm with jasmine rice and garnish with the reserved sliced makrut lime leaves.

What is beef Panang curry?

Panang is a Thai curry named for the Panang style of curry paste, which gives the sauce its distinctive fragrant, savoury character. This version pairs beef with coconut milk for a thick, creamy result and keeps the ingredient list short enough for a quick meal.

The method cooks the steak separately before returning it to the sauce, helping keep the beef tender while the coconut milk and curry paste form the base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 571 calories, 25g protein, 8g carbs, 51g fat.

Most of the carbohydrates come from the coconut milk, sugar and jasmine rice, while the steak provides the protein. Coconut milk and the added oil account for much of the fat; serve with rice and a simple vegetable side to make a balanced plate.

Choosing the beef

Thin slices: Cutting steak against the grain shortens its fibres, making each piece easier to bite. A brief spell in the freezer firms the meat and makes thin, even slicing more manageable.

Seasoning: The initial oil and salt coat the beef before it goes into the pan. Keep the slices in a single layer where possible so they cook rather than steam.

Building the curry sauce

Curry paste: Use 1 tablespoon for a milder curry or 2 tablespoons for more heat and a fuller paste flavour. If the paste seems dry, the method uses 1 tablespoon of coconut oil to loosen it.

Coconut milk: Stir it in gradually after briefly frying the paste. Steady stirring helps the paste blend into the milk and reduces the chance of the sauce splitting.

Makrut lime and pepper

Fresh leaves: Remove the central rib, stack and roll the leaves, then slice them finely. Reserve a little for a fresh-looking garnish at the end.

Dried leaves: Add them whole rather than slicing them. The red peppers bring colour and a little sweetness; slice them before you start cooking so they are ready to add.

Watch the cooking time

Steak: Cook the beef only until it is no longer pink, then remove it from the pan. It will return to the curry for a further 2 minutes, so cooking it for too long at the first stage can make it tough.

Sauce: Keep the pan over medium-low heat as you add the coconut milk, and stir throughout. Once the beef and peppers go back in, a gentle low simmer is enough to bring everything together.

How to serve it

Rice: Serve the curry warm with jasmine rice, which gives the creamy sauce something to cling to. The recipe does not specify a rice quantity, so prepare enough for your table.

Finish: Scatter the reserved makrut lime leaves over the curry just before serving. If you want extra heat, the method suggests adding Thai chillies when adjusting the seasoning.

Recipe notes & tips

• Freeze the steak for 10 minutes before slicing to help you cut thin, even strips.
• Slice the beef against the grain for a more tender bite.
• Choose 1 tablespoon of curry paste for a milder result or 2 tablespoons for more heat.
• Add the coconut milk gradually while stirring so the curry paste incorporates smoothly.
• Taste the sauce before adding sugar, then adjust the salt and heat to suit your preference.
• Keep some finely sliced fresh makrut lime leaves aside for the final garnish.

Variations

• Use chicken: Slice it thinly and cook it through before adding it to the sauce.
• Add more vegetables: Include extra sliced red pepper for more colour and crunch.
• Make it hotter: Stir in Thai chillies a little at a time after tasting the curry.
• Use neutral oil: Replace the coconut oil with neutral oil if that is what you have to hand.
• Adjust the sweetness: Add the coconut or white sugar gradually and stop when the sauce tastes balanced.

Common mistakes to avoid

• Slicing with the grain: Cut across the visible fibres so the beef is easier to chew.
• Overcooking the steak: Remove it as soon as it is no longer pink, since it simmers again in the sauce.
• Adding coconut milk all at once: Pour it in gradually while stirring to help the curry paste dissolve.
• Using too much paste for your taste: Start with 1 tablespoon, taste, and add more if you want extra heat.
• Forgetting to drain the beef: Pour away the cooking liquid before making the sauce, as directed.
• Adding sugar without tasting: Taste the curry first, then add the sugar and adjust the seasoning.

How to store

Refrigerate leftover curry in a sealed container and use within 3 days. Reheat gently in a pan until piping hot, stirring occasionally; add a small splash of water if the sauce has thickened. Store rice separately where possible.

Frequently asked questions