Beef Panang Curry Recipe

Ingredients

• 240 ml (1 cup), dividedcoconut milk
• 30 ml (2 tbsp)Panang curry paste
• 120 ml (1/2 cup)water
• 30 ml (2 tbsp)fish sauce
• 30 ml (2 tbsp)palm sugar
• 3wild lime leaves
• 227 g (1/2 lb)boneless beef, such as tri-tip, very thinly sliced crosswise into 5 cm (2-inch) strips
• 45 ml (3 tbsp)ground peanuts
• 60 ml (1/4 cup)basil leaves, preferably Thai basil or holy basil, roughly chopped

Instructions

1. 1

   Heat the coconut milk

   Pour half of the coconut milk into a wok or frying pan over medium-high heat. When it is hot and foaming, add the Panang curry paste and break up any large pieces with the back of a wooden spoon. Stir until the paste is fully mixed into the coconut milk.

2. 2

   Build the sauce

   Turn the heat down to medium. Add the remaining coconut milk, water, fish sauce, palm sugar and lime leaves. Simmer for a few minutes, then add the thinly sliced beef and stir.

3. 3

   Cook the beef

   Cook, stirring occasionally, for 3 minutes or longer if needed, until the beef is fully cooked. Stir in the ground peanuts, then turn the heat to low.

4. 4

   Finish and serve

   Just before serving, turn off the heat and remove the lime leaves. Stir in the basil and serve with rice.

What is beef Panang curry?

Panang curry is a Thai curry known for its rich, aromatic sauce. In this version, coconut milk softens the heat of the curry paste, while lime leaves and basil bring a fragrant finish.

Ground peanuts add body and a gentle nuttiness, and thinly sliced beef cooks quickly in the simmering sauce. Rice makes a simple accompaniment and helps soak up every bit.

Nutrition and macros by portion

The nutrition label shows one serving as written: 364 calories, 20g protein, 11g carbs, 28g fat.

The rice served alongside this curry supplies most of the meal’s carbohydrates, while coconut milk and peanuts contribute much of the fat. Beef provides the protein, with the fish sauce also adding sodium. Balance the plate with a modest serving of rice and a generous side of vegetables.

Choose the beef carefully

Thin slices: Cut the beef across the grain into narrow strips, about 5 cm long. Even, thin pieces cook quickly and are easier to keep tender.

Suitable cuts: Tri-tip is one option, but another boneless cut that can be sliced thinly will work. Keep the pieces similar in thickness so they finish cooking at roughly the same time.

Start the curry paste gently

Foaming coconut milk: Heat half the coconut milk until hot and foaming before adding the paste. This gives you a liquid base in which to break up the paste.

Smooth sauce: Press out any large lumps with the back of a wooden spoon, then stir until the paste is evenly combined. Lower the heat before adding the remaining ingredients.

Watch the simmer

Gentle heat: Let the sauce simmer for a few minutes after adding the seasonings and lime leaves. A steady, gentle simmer is enough; a hard boil can make the sauce reduce too quickly.

Beef doneness: The recipe gives 3 minutes as a guide, with extra time as needed. Check the thickest strips and continue cooking until the beef is fully cooked.

Finish with peanuts and basil

Peanuts: Stir the ground peanuts in after the beef has cooked, then turn the heat to low. They add texture and help give the sauce a fuller consistency.

Fresh herbs: Remove the lime leaves and add the basil after turning off the heat. This keeps its fresh aroma prominent in the finished curry.

Serve it with rice

Rice: Serve the curry alongside steamed rice, which balances the rich sauce and makes the meal more substantial. Keep the rice separate until serving so each person can choose how much to add.

A fresh side: A simple salad or lightly cooked vegetables can bring a crisp contrast to the creamy curry. Add them on the side rather than simmering them in the sauce.

Recipe notes & tips

• Slice the beef across the grain so the cooked strips are easier to chew.
• Have the fish sauce, palm sugar and lime leaves ready before you start cooking.
• Stir the paste thoroughly into the first portion of coconut milk to break up large lumps.
• Keep the sauce at a gentle simmer once the liquid ingredients are added.
• Add the basil only after turning off the heat for a fresher finish.

Variations

• Adjust the heat: Use less Panang curry paste for a milder sauce.
• Change the beef: Choose another boneless cut and slice it very thinly across the grain.
• Use another sugar: Substitute a similar amount of brown sugar if palm sugar is unavailable.
• Try different basil: Use Thai basil or holy basil when available, as suggested in the recipe.
• Add vegetables: Serve with crisp vegetables on the side for extra contrast.

Common mistakes to avoid

• Adding the paste in large lumps: Break them up with the back of a wooden spoon and stir until combined.
• Slicing the beef too thickly: Cut it very thinly so it cooks within the recipe’s short cooking time.
• Boiling the sauce hard: Keep it at a gentle simmer to avoid reducing it too quickly.
• Overcooking the beef: Start checking at 3 minutes and cook only as long as needed for it to be fully cooked.
• Cooking the basil in the sauce: Add it after turning off the heat to preserve its fresh aroma.

How to store

Refrigerate leftover curry in a covered container and use within 3 days. Reheat gently in a pan until hot throughout, adding a splash of water if the sauce has thickened; store rice separately where possible.

Frequently asked questions