If you’re looking for a dish that embodies the rich and aromatic essence of Thai cuisine, look no further than Beef Panang Curry. This dish is a delightful marriage of tender beef slices simmered in a creamy coconut sauce infused with a medley of fragrant spices. The result is a dish that’s not only comforting but also bursting with flavor, making it a perfect choice for family dinners or special occasions. Let’s dive into this culinary adventure and learn how to create a delightful Beef Panang Curry that will surely impress!

Why It Deserves a Spot

Beef Panang Curry is a true representation of the balance that Thai cuisine is known for—sweet, salty, spicy, and sour notes all come together to create a harmonious dish. The use of coconut cream provides a luscious texture, while the spices deliver warmth and depth. Each bite is a journey through the vibrant flavors of Thailand. Whether you’re a seasoned home cook or a beginner, this recipe is accessible and rewarding. Plus, it’s a fantastic way to incorporate more beef into your meals, as the chuck roast becomes meltingly tender during the cooking process.

Ingredient List

1 lb (500g) beef, sliced into about 1/4-inch (5mm) thick (I use chuck roast here)
5 tablespoons oil
3 kaffir lime leaves, thinly shredded
16 oz (455g) coconut cream or coconut milk
1 tablespoon palm sugar or sugar
1 tablespoon fish sauce
Salt and sugar, to taste
1 tablespoon oil
1 tablespoon water
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) length
1 tablespoon cilantro stems or roots
2 shallots
2 cloves garlic
1 1/2 tablespoons red-skin roasted peanuts
1 teaspoon shrimp paste, belacan.

Prep & Cook Tools

Sharp knife – For slicing the beef thinly and chopping spices.
Cutting board – Essential for food prep.
Large skillet or wok – Ideal for cooking and simmering the curry.
Measuring spoons – For accurate ingredient measurements.
Wooden spoon – Perfect for stirring the curry without scratching your pan.

Directions: Beef Panang Curry

Step 1: Prepare the Curry Paste

Begin by preparing the aromatic curry paste. In a blender or food processor, combine the chopped galangal, lemongrass, cilantro stems, shallots, garlic, chili powder, coriander powder, cumin powder, and shrimp paste. Add a tablespoon of water to help blend the ingredients into a smooth paste. Set aside once blended.

Step 2: Sauté the Beef

In a large skillet or wok, heat 5 tablespoons of oil over medium-high heat. Once the oil is hot, add the sliced beef in batches. Sear the beef for about 2-3 minutes on each side until browned. Remove the beef from the skillet and set it aside.

Step 3: Cook the Curry Paste

In the same skillet, add a tablespoon of oil if needed. Add the prepared curry paste and sauté for about 2-3 minutes, or until fragrant. This step is crucial as it enhances the flavors of the spices.

Step 4: Add Coconut Cream and Beef

Pour in the coconut cream (or milk) and stir well to combine with the curry paste. Return the seared beef to the skillet and mix well. Add the shredded kaffir lime leaves, palm sugar, fish sauce, and season with salt and sugar to taste.

Step 5: Simmer the Curry

Bring the mixture to a gentle simmer. Reduce the heat to low and cover the skillet. Let it simmer for about 20-25 minutes, stirring occasionally, until the beef is tender and the flavors meld beautifully.

Step 6: Final Touches

Taste the curry and adjust seasoning if necessary. If you prefer a thicker consistency, let it simmer uncovered for an additional 5-10 minutes. Once ready, remove from heat and let it rest for a few minutes before serving.

Health-Conscious Tweaks

Use leaner cuts of beef like sirloin for a healthier option.
Substitute coconut cream with light coconut milk to reduce calories.
Opt for less sugar or use a natural sweetener like stevia.
Add more vegetables such as bell peppers or spinach for added nutrition.

Cook’s Commentary

The beauty of Beef Panang Curry lies in its adaptability. You can adjust the spice levels by adding more or less chili powder according to your preference. Moreover, feel free to experiment with different proteins; chicken or tofu can be excellent substitutes. This dish is best served over steamed jasmine rice, allowing you to soak up the rich, creamy sauce. Don’t forget to garnish with extra cilantro or roasted peanuts for that delightful crunch!

Freezer-Friendly Notes

Beef Panang Curry is incredibly freezer-friendly! Allow it to cool completely before transferring to an airtight container. It can be stored in the freezer for up to three months. To reheat, simply thaw overnight in the refrigerator and warm it gently on the stove. You may need to add a splash of water or coconut milk to restore its creamy texture.

Common Qs About Beef Panang Curry

Can I use chicken instead of beef?

Absolutely! Chicken thighs or breasts can be used in place of beef. Just ensure to adjust the cooking time accordingly, as chicken cooks faster than beef.

What if I can’t find kaffir lime leaves?

If you can’t find kaffir lime leaves, you can substitute them with a bit of lime zest and lime juice for a similar citrusy flavor, although the taste won’t be exactly the same.

Can I make this dish vegan?

Yes, you can make a vegan version by substituting the beef with tofu or tempeh, and replacing the fish sauce with soy sauce or a vegan alternative. Just ensure the shrimp paste is omitted or replaced with a suitable vegan option.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Ensure to reheat thoroughly before serving.

Ready, Set, Cook

Now that you have all the tools and ingredients at your disposal, it’s time to bring this scrumptious Beef Panang Curry to life! Follow the steps carefully, and soon you’ll have a pot of fragrant curry simmering away on your stove. Gather your loved ones, serve it with steamed rice, and enjoy a meal that’s sure to make everyone smile. Happy cooking!