Panang Curry Beef

Panang Curry Beef is a thick, rich coconut curry made by simmering tender beef in a deeply roasted panang paste until the sauce reduces to a glossy, nutty, slightly sweet coating. It's milder and creamier than red curry, finished with crushed peanuts and torn kaffir lime leaves.

By YumYum Editorial · Thai

Prep: 15 min · Cook: 45 min · Total: 60 min · Serves 4

Ingredients

• 1.5 lb beef chuck or sirloin, thinly sliced against the grain
• 4 tbsp panang curry paste
• 2 cans (14 oz each) coconut milk, cream separated
• 2 tbsp fish sauce
• 2 tbsp palm sugar
• 1/4 cup crushed roasted peanuts
• 4 kaffir lime leaves, torn
• 1 red bell pepper, sliced
• 2 tbsp vegetable oil
• 1 tbsp tamarind paste
• 2 Thai chiles, sliced, for garnish

Instructions

1. Scoop the thick coconut cream from the top of the cans and heat in a wok or pot over medium heat until the oil separates.
2. Add panang curry paste and fry, stirring constantly, until deeply fragrant and darkened, 4-5 minutes.
3. Add beef slices and cook, stirring, until browned on the outside, about 3 minutes.
4. Pour in the remaining coconut milk and bring to a gentle simmer.
5. Stir in fish sauce, palm sugar, and tamarind paste; simmer uncovered until beef is tender and sauce thickens, 20-25 minutes.
6. Add bell pepper and kaffir lime leaves, simmering 5 more minutes until the pepper softens slightly.
7. Stir in half the crushed peanuts to thicken and enrich the sauce.
8. Taste and balance salt, sweet, and tang before serving.
9. Garnish with remaining peanuts and sliced Thai chiles, serve with jasmine rice.