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Beef Panang Curry Recipe

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4 from 12 reviews

A rich and flavorful Beef Panang Curry made with tender sliced beef, creamy coconut milk, and fragrant Panang curry paste, enhanced with kaffir lime leaves, peanut butter, and fresh Thai basil. This quick and easy Thai-inspired stir-fry curry is perfect for a comforting weeknight dinner, served alongside fragrant jasmine or long grain rice and garnished with crunchy peanuts and fresh herbs.

Ingredients

Main Ingredients

  • 2 tbsp oil
  • 1 onion, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 cloves garlic, peeled and minced
  • 1 tbsp ginger paste
  • 2 tbsp panang curry paste
  • 2 tbsp peanut butter
  • 6 kaffir lime leaves, roughly torn (fresh or dried)
  • 400 g (14 oz) thick beef steak, thinly sliced against the grain
  • 400 ml (14 oz) full-fat coconut milk
  • 2 tbsp lime juice (juice of approx 1 lime)
  • 2 tbsp palm sugar or light brown sugar
  • 1 tbsp fish sauce
  • 10 Thai basil leaves

For Serving and Garnish

  • Boiled rice (long grain or jasmine)
  • 2 tbsp chopped unsalted peanuts
  • 2 spring onions (scallions), chopped
  • 8-12 Thai basil leaves (fresh, for garnish)

Instructions

  1. Heat the oil: In a wok or large frying pan, heat 2 tablespoons of oil over medium-high heat until hot but not smoking.
  2. Cook vegetables and aromatics: Add the sliced onion, red and yellow bell peppers, minced garlic, and ginger paste to the pan. Stir fry them together for about 2 minutes until they start to soften and release fragrance.
  3. Add curry paste and peanut butter: Stir in 2 tablespoons of Panang curry paste, 2 tablespoons of peanut butter, and the torn kaffir lime leaves. Cook for 3 to 4 minutes, stirring frequently to allow the spices and flavors to bloom and the mixture to become aromatic.
  4. Cook the beef: Add the thinly sliced beef steak to the pan. Stir continuously for 2 to 3 minutes, separating the slices with a spatula, until the beef is semi-cooked on the outside but still pink inside.
  5. Add liquids and seasonings: Pour in 400 ml of full-fat coconut milk, then add 2 tablespoons of lime juice, 2 tablespoons of palm or light brown sugar, and 1 tablespoon of fish sauce. Stir well to combine all ingredients.
  6. Simmer the curry: Bring the mixture to a gentle simmer and let it cook for 5 minutes, stirring occasionally, until the sauce slightly thickens and the beef is cooked through.
  7. Finish with Thai basil: Stir in 10 Thai basil leaves, then remove the pan from heat to retain their fresh aroma and flavor.
  8. Serve and garnish: Serve the Panang curry hot with steamed jasmine or long grain rice. Garnish the dish with chopped unsalted peanuts, chopped spring onions, and a few fresh Thai basil leaves for extra flavor and crunch.

Notes

  • Choose a tender cut of beef steak such as sirloin, ribeye, or rump for best results. Slice thinly against the grain to ensure tenderness.
  • If kaffir lime leaves are unavailable, dried ones can be used but fresh leaves produce a brighter flavor.
  • Adjust the amount of curry paste to your spice preference – more for heat, less for a milder curry.
  • Peanut butter adds creaminess and depth but can be omitted or substituted with almond butter for a different nutty flavor.
  • This dish pairs beautifully with jasmine rice but long grain rice is also a great option.
  • Using full-fat coconut milk ensures a rich and creamy curry sauce.
  • Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.

Find it online: https://dishcooks.com/beef-panang-curry-recipe/