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Homemade Beef Panang Curry recipe photo

Beef Panang Curry

This Beef Panang Curry is a creamy, aromatic delight! Perfectly balanced flavors invite you to savor every bite of this Thai classic.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Beef Panang Curry:
  • 1 lb 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 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

  • Chef’s knife
  • Cutting board
  • Large skillet or wok
  • Blender or food processor
  • Measuring spoons and cups
  • Wooden spoon or spatula

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. Pour in the coconut cream (or coconut milk) and stir to combine with the sautéed paste. Bring the mixture to a gentle simmer.
  5. 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.
  6. Finally, add the shredded kaffir lime leaves to the curry. Taste and adjust with salt and sugar as needed.
  7. Serve your Beef Panang Curry hot, garnished with fresh cilantro and accompanied by steamed rice or rice noodles. Enjoy!

Notes

  • Store leftovers in an airtight container for up to 3 days in the fridge.
  • The curry can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
  • Adjust the chili powder for desired spice levels.