Thai Panang Curry with Beef

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Panang curry is a rich, slightly sweet Thai curry that is thicker and milder than red or green curry, traditionally made with beef, coconut milk, and ground peanuts. The dish gets its signature flavor from Panang curry paste, kaffir lime leaves, and a balance of palm sugar, fish sauce, and tangy lime. Serve over jasmine rice to soak up every drop of the creamy, peanut-laced sauce.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 42 gFat
• 24 gSaturated Fat
• 22 gCarbs
• 3 gFiber
• 9 gSugar
• 38 gProtein
• 980 mgSodium
• 850 mgPotassium
• 90 mgCalcium
• 6 mgIron
• 35 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the curry

• 1.5 lbs beef chuck, thinly sliced against the grain
• 2 tbsp vegetable oil
• 4 tbsp Panang curry paste
• 2 cans (13.5 oz each) full-fat coconut milk
• 1 red bell pepper, thinly sliced
• 1 cup bamboo shoots, drained and sliced
• 6 kaffir lime leaves, torn
• 2 tbsp palm sugar, finely chopped
• 2 tbsp fish sauce
• 1/3 cup roasted unsalted peanuts, finely ground
• 1/4 cup fresh Thai basil leaves
• 1 tbsp fresh lime juice

For serving

• 4 cups cooked jasmine rice
• 1 lime, cut into wedges
• 2 tbsp chopped cilantro

Directions

1. Heat the oil in a heavy-bottomed pot or wok over medium heat. Add the Panang curry paste and cook, stirring constantly, for 1 to 2 minutes until fragrant and the oil begins to separate from the paste.
2. Pour in about two-thirds of the coconut milk (the thick cream from the top of the cans) and stir well into the paste. Bring to a gentle simmer and cook for 5 minutes, allowing the sauce to thicken and the flavors to meld.
3. Add the sliced beef and stir to coat. Simmer for 6 to 8 minutes until the beef is just cooked through and tender.
4. Stir in the remaining coconut milk, red bell pepper, bamboo shoots, and torn kaffir lime leaves. Simmer for another 4 to 5 minutes until the peppers soften slightly but still hold their shape.
5. Season the curry with palm sugar and fish sauce, stirring until the sugar dissolves. Taste and adjust the balance, adding more fish sauce for saltiness or palm sugar for sweetness.
6. Stir in the ground peanuts and simmer for 1 more minute so the sauce thickens to a rich, clinging consistency.
7. Remove from heat and discard the tough kaffir lime leaf stems. Stir in the Thai basil leaves and lime juice just before serving.
8. Spoon the curry over jasmine rice and garnish with cilantro and lime wedges.

Cook’s Notes

• Always use full-fat coconut milk; light coconut milk will result in a thin, watery sauce that lacks the signature richness of Panang.
• Blooming the curry paste in oil before adding coconut milk deepens the aromatics and prevents a raw paste flavor.
• Slice the beef very thin across the grain so it stays tender during the short simmer.
• Toast the ground peanuts lightly in a dry pan before adding them for a more pronounced nutty flavor.
• Panang curry thickens as it sits, so add a splash of water when reheating leftovers to loosen the sauce.

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