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Thai · Main
Beef Panang Curry
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 time
10 minutes
Cook time
25 minutes
Total time
35 minutes
Servings
2-3
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
Instructions
- Heat a pan over medium heat and fry the curry paste in a few tablespoons of coconut milk until aromatic.
- Add the sliced beef and stir to coat evenly with the curry paste.
- Pour in the remaining coconut milk, fish sauce, and palm sugar. Stir to combine.
- Simmer until the beef is tender, about 15-20 minutes.
- Add the torn kaffir lime leaves and stir through.
- Garnish with sliced red chili and fresh Thai basil before serving.
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