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Beef Panang Curry

Name: Beef Panang Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2-3
Cuisine: Thai
Ingredients: 2 tbsp Panang curry paste; 400ml coconut milk; 300g beef, sliced thinly; 1 tbsp fish sauce; 1 tbsp palm sugar; 3 kaffir lime leaves, torn; 1 red chili, sliced for garnish; Thai basil for garnish

Rich coconut curry with tender beef strips swimming in a complex blend of earthy panang paste, balanced heat, and subtle lime brightness. This weeknight-friendly Thai favorite comes together in under 35 minutes and delivers restaurant-quality depth without the fuss. Perfect for impressing guests or satisfying a serious craving for something warming and aromatic.

Prep

10 minutes

Cook

25 minutes

Total

35 minutes

Serves

2-3

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Ingredients

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Instructions

1
Heat a pan over medium heat and fry the curry paste in a few tablespoons of coconut milk until aromatic.
2
Add the sliced beef and stir to coat evenly with the curry paste.
3
Pour in the remaining coconut milk, fish sauce, and palm sugar. Stir to combine.
4
Simmer until the beef is tender, about 15-20 minutes.
5
Add the torn kaffir lime leaves and stir through.
6
Garnish with sliced red chili and fresh Thai basil before serving.

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