![Beef Panang Curry [Rich, Creamy & Fragrant]](https://i1.wp.com/www.kitchensanctuary.com/wp-content/uploads/2026/03/Beef-Panang-Wide-SEO.jpg?ssl=1 "Beef Panang Curry [Rich, Creamy & Fragrant]")
This wealthy and creamy coconut Thai curry has received just a little little bit of spice, however not an excessive amount of. It’s made with skinny slices of tender steak, cooked within the wealthy sauce. Kaffir lime leaves and Thai basil make this a fantastically aromatic beef panang curry. All completed off with lime wedges and crunchy peanuts.
Nicky’s Notes
Chris and I can’t get sufficient of this curry! Each mouthful is only a flavour explosion. And that beef? Meltingly scrumptious!!
It is a little bit of a deal with dinner for us, because it does use steak. Nevertheless it’s the very first thing on my checklist if that steak is on supply!
I take advantage of store-bought panang paste. Mae Ploy (<– aff hyperlink) is my best choice for an intense, genuine flavour and that beautiful wealthy orange color.
📋 Substances for Beef Panang
***Full recipe with detailed portions within the recipe card under***
- Panang Curry Paste – I purchase mine from amazon. I really like the Mae Ploy model. Maesri can also be nice and I’ve heard good issues about Nittaya.
- Peanut butter – I like easy peanut butter, however crunchy works properly too and provides additional texture.
Steak for Beef Panang
For the best possible flavour and tender meat in a beef panang, use good high quality steak. Ribeye and sirloin is finest. I do know it’s on the costly facet, however this can be a quick-cook curry and the flavour and texture of the steak is SO essential.
Recipe Tip
Can I take advantage of cheaper reduce of steak?
While I might advocate the dearer reduce, it’s potential to go cheaper, however we have to make a few adjustments.
When utilizing ribeye or sirloin – which is a naturally extra tender and flavourful reduce, the steak is frivolously fried after which simmered within the sauce. This leads to tender, mushy, melt-in-the-mouth beef.
For a less expensive reduce, it wants seasoning and frying off first to provide it extra flavour (simmering within the sauce will make it chewy). If you wish to use a less expensive reduce listed below are my suggestions:
- Use velveted beef (a way of tenderising a less expensive reduce). You’ll have to season and fry it off first, then add it to the curry within the final couple of minutes of simmering.
- Use minute steak or skinny frying steak. That is normally created from a less expensive reduce of beef. Slice it thinly, season and fry it off first, then slice it up and add it to the curry within the final couple of minutes of simmering.
🧑🍳 Abbreviated Recipe
***Full recipe with detailed steps within the recipe card under***
Fry onion, peppers, garlic and ginger in a wok in oil. Add panang paste, peanut butter and kaffir lime leaves. Fry for 3 minutes. Add steak and cook dinner for 2-3 minutes. Add coconut milk, lime juice, sugar and fish sauce, simmer 5 minutes. Stir in Thai basil and serve over rice, topped with chopped peanuts and spring onions.
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🍽️ What to serve it with
A few of my favorite sides:
Make forward and Leftovers Information
- This curry tastes finest when cooked and eaten immediately, however leftovers reheat properly too.
- Cool, cowl and refrigerate leftover curry for as much as 3 days. Reheat within the microwave on excessive, with a free cowl on high for 3-4 minutes per portion, in 1 minute bursts, till piping scorching all through.
📺 Watch how you can make it
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Warmth the oil in a wok or massive frying pan over a medium-high warmth.
2 tbsp oil
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Add the onion, peppers, garlic and ginger, and stir fry for 2 minutes.
1 onion, 1 pink bell pepper, 1 yellow bell pepper, 2 cloves garlic, 1 tbsp ginger paste
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Add the panang curry paste, peanut butter and kaffir lime leaves. Prepare dinner for 3-4 minutes, stirring usually. It’s best to be capable to scent the spices and kaffir.
2 tbsp panang curry paste, 2 tbsp peanut butter, 6 kaffir lime leaves
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Add the steak and fry for 2-3 minutes, always shifting and separating the steak along with your spatula. The steak must be semi-cooked at this level.
400 g (14oz) thick beef steak, thinly sliced, towards the grain
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Add the coconut milk, lime juice, sugar and fish sauce, stir then carry to a mild simmer. Enable to simmer for five minutes, till barely thickened.
400 ml (14 oz) tin full-fat coconut milk, 2 tbsp lime juice, 2 tbsp palm sugar or gentle brown sugar, 1 tbsp fish sauce
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Stir by the Thai basil leaves and switch off the warmth.
10 Thai basil leaves
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Serve the curry with rice. High with chopped peanuts, spring onions, and some recent Thai basil leaves.
boiled rice, 2 tbsp chopped unsalted peanuts, 2 spring onions (scallions), 8-12 Thai basil leaves
Steak for Beef Panang
For the best possible flavour and tender meat in a beef panang, use good high quality steak. Ribeye and sirloin is finest. I do know it’s on the costly facet, however this can be a quick-cook curry and the flavour and texture of the steak is SO essential.
Can I take advantage of cheaper reduce of steak?
While I might advocate the dearer reduce, it’s potential to go cheaper, however we have to make a few adjustments.
When utilizing ribeye or sirloin – which is a naturally extra tender and flavourful reduce, the steak is frivolously fried after which simmered within the sauce. This leads to tender, mushy, melt-in-the-mouth beef.
For a less expensive reduce, it wants seasoning and frying off first to provide it extra flavour (simmering within the sauce will make it chewy). If you wish to use a less expensive reduce listed below are my suggestions:
- Use velveted beef (a way of tenderising a less expensive reduce). You’ll have to season and fry it off first, then add it to the curry within the final couple of minutes of simmering.
- Use minute steak or skinny frying steak. That is normally created from a less expensive reduce of beef. Slice it thinly, season and fry it off first, then slice it up and add it to the curry within the final couple of minutes of simmering.
Methods to scale up and scale down this recipe
You’ll be able to halve or double this recipe, sticking to the identical ratios. In the event you double the recipe, it can take 5-10 minutes longer to cook dinner, and you could want so as to add in just a little cornstarch slurry to thicken if desired.
Dietary data is approximate, per particular person, not together with rice (but it surely does embrace the chopped peanuts, spring onions and Thai basil). This recipe serves 4.
Energy: 618kcal | Carbohydrates: 21g | Protein: 27g | Fats: 50g | Saturated Fats: 27g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 16g | Trans Fats: 0.03g | Ldl cholesterol: 61mg | Sodium: 460mg | Fiber: 3g | Sugar: 10g
Vitamin data is robotically calculated, so ought to solely be used as an approximation.
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