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Homemade Beef Panang Curry recipe photo

Beef Panang Curry

This Beef Panang Curry is a flavor-packed dish! Tender beef in a creamy coconut sauce with aromatic spices will impress everyone.
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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
  

  • 1 lb 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 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 galangal chopped
  • 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

  • Sharp knife
  • Cutting board
  • Large skillet or wok
  • Measuring spoons
  • Wooden spoon

Method
 

Directions: Beef Panang Curry
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.