Beef Panang Curry is a beautifully rich and aromatic dish that captures the essence of Thai cuisine. With its creamy coconut base, fragrant spices, and tender slices of beef, this curry is sure to impress at any dinner table. The balance of flavors is what makes this dish stand out, inviting you to savor every bite. Whether you are preparing a cozy meal for your family or entertaining guests, Beef Panang Curry offers a delightful culinary experience that is both comforting and exotic.

Reasons to Love Beef Panang Curry

There are countless reasons to fall in love with Beef Panang Curry. First and foremost, the combination of beef and aromatic spices creates a flavor profile that is both complex and comforting. The creamy coconut milk adds a luxurious texture that envelops the tender beef, making each bite a delight. Additionally, this dish is incredibly versatile, allowing you to adjust the spice levels to suit your taste. Lastly, it’s a one-pot meal that is perfect for weeknight dinners or special occasions, making it a go-to recipe in any household.

What to Buy

To make the perfect Beef Panang Curry, you’ll need to gather the following ingredients:

1 lb (500g) beef – sliced into about 1/4-inch (5mm) thick (chuck roast works great)
5 tablespoons oil – for cooking
3 kaffir lime leaves – thinly shredded
16 oz (455g) coconut cream – or coconut milk for a lighter option
1 tablespoon palm sugar – or regular sugar
1 tablespoon fish sauce
Salt and sugar – to taste
1 tablespoon oil – for the curry paste
1 tablespoon water – to adjust consistency
2 1/2 tablespoons chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon salt
1/2-inch (1cm) galangal – chopped
1 lemongrass – use white part only, cut into 2-inch (5cm) lengths
1 tablespoon cilantro stems – or roots
2 shallots
2 cloves garlic
1 1/2 tablespoons red-skin roasted peanuts
1 teaspoon shrimp paste – belacan

Equipment at a Glance

To prepare Beef Panang Curry, gather the following kitchen tools:

Chef’s knife – for slicing the beef and chopping herbs
Cutting board – to keep your workspace organized
Large skillet or wok – for cooking the curry
Blender or food processor – for making the curry paste
Measuring spoons and cups – for accurate ingredient measurements
Wooden spoon or spatula – for stirring the curry

Step-by-Step: Beef Panang Curry

Step 1: Prepare the Curry Paste

Start by adding the chili powder, coriander powder, cumin powder, salt, galangal, lemongrass, cilantro stems, shallots, garlic, and shrimp paste into a blender or food processor. Blend until you achieve a smooth paste, adding a tablespoon of water if necessary to help it blend.

Step 2: Cook the Beef

In a large skillet or wok, heat 5 tablespoons of oil over medium-high heat. Once hot, add the sliced beef and cook until browned on all sides. This should take about 5-7 minutes. Remove the beef from the skillet and set aside.

Step 3: Sauté the Curry Paste

In the same skillet, add 1 tablespoon of oil. Once hot, add the curry paste you prepared earlier. Sauté for about 2-3 minutes, or until fragrant. You want to ensure that the spices release their aroma.

Step 4: Add Coconut Cream

Pour in the coconut cream (or coconut milk) and stir to combine with the sautéed paste. Bring the mixture to a gentle simmer.

Step 5: Combine Beef and Season

Return the cooked beef to the skillet, and add the palm sugar and fish sauce. Stir everything together, and let it simmer for an additional 10 minutes. The beef should become tender while absorbing all the delicious flavors.

Step 6: Add Kaffir Lime Leaves

Finally, add the shredded kaffir lime leaves to the curry. Taste and adjust with salt and sugar as needed. If the curry is too thick, add a tablespoon of water to reach your desired consistency.

Step 7: Serve and Enjoy

Serve your Beef Panang Curry hot, garnished with fresh cilantro and accompanied by steamed rice or rice noodles. Enjoy the burst of flavors and the creamy texture that makes this dish so beloved.

Variations for Dietary Needs

If you need to adjust the recipe for specific dietary preferences, consider the following variations:

Meat Alternatives: Substitute beef with chicken, tofu, or your favorite plant-based protein.
Low-Carb Option: Serve the curry over cauliflower rice instead of traditional rice.
Vegetarian Version: Omit the shrimp paste and replace fish sauce with soy sauce or tamari.
Spicy Level: Adjust the amount of chili powder based on your spice tolerance or use mild chilies for a less spicy dish.

Method to the Madness

Creating Beef Panang Curry is a delightful journey through layers of flavor. The method involves the following key steps:

Making the curry paste is essential for building flavor; it combines fresh herbs and spices that form the backbone of the dish.
Cooking the beef first ensures it browns properly, adding depth to the dish through the Maillard reaction.
Sautéing the curry paste releases essential oils and flavors, creating a fragrant base for the curry.
Simmering allows the beef to tenderize while soaking in the rich coconut cream and spice mixture.
Final adjustments with lime leaves and seasoning elevate the dish, balancing sweetness and umami.

Storing Tips & Timelines

Storing Beef Panang Curry properly can extend its life and maintain flavor:

Refrigeration: Store leftovers in an airtight container for up to 3 days in the fridge.
Freezing: The curry can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat on the stovetop over medium heat, adding a splash of water or coconut milk if the curry has thickened.

Common Qs About Beef Panang Curry

Can I use other meats besides beef for Panang Curry?

Absolutely! Chicken, pork, or even tofu can be substituted for beef. Just adjust the cooking time accordingly, as different proteins may cook faster or slower.

Is Beef Panang Curry spicy?

The spiciness of Beef Panang Curry largely depends on the amount of chili powder you use. Feel free to reduce the chili powder for a milder flavor or increase it for a spicier kick.

Can I make Beef Panang Curry in advance?

Yes, Beef Panang Curry can be made in advance and stored in the fridge or freezer. The flavors often deepen and improve after sitting for a day or two.

What should I serve with Beef Panang Curry?

This curry is best served with steamed jasmine rice or rice noodles, which soak up the delicious sauce. You can also pair it with a simple cucumber salad for a refreshing contrast.

That’s a Wrap

Beef Panang Curry is a dish that brings the warm, inviting flavors of Thailand right to your kitchen. With its rich, creamy sauce and tender beef, it’s a meal that is sure to satisfy. Whether you’re an experienced cook or a beginner, this recipe provides all the steps you need to create something truly special. So gather your ingredients, follow the steps, and enjoy the delightful experience of making Beef Panang Curry!