Thai Beef Panang Curry
This rich and aromatic Beef Panang curry features tender slices of beef simmered in a fragrant coconut-based sauce made with homemade Panang curry paste. Infused with Thai herbs, spices, and roasted peanuts, it’s creamy, slightly sweet, and full of bold flavor—perfect served with steamed jasmine rice.
Ingredients
For the Beef:
- 150 g beef brisket or shank , thinly sliced
- 1 tbsp Panang curry paste
- 3 tbsp coconut milk
- 1/2 tsp palm sugar
- 1/2 tsp light soy sauce
- 1 red spur chili thinly sliced, for garnish
- 1 Kaffir lime leaf finely shredded, for garnish
For the Curry Paste:
- 8 dried red spur chilies seeds removed, soaked
- 2 tbsp sliced lemongrass
- 2 tsp sliced galangal
- 1 tsp Kaffir lime zest
- 8 shallots
- 10 Thai garlic cloves
- 1 tbsp toasted coriander seeds
- 2 tsp toasted cumin seeds
- 15 black peppercorns
- 1 coriander root
- 1 tsp salt
- 1 tsp shrimp paste
- 2 tbsp roasted peanuts
Instructions
For the Curry Paste:
- In a mortar and pestle, pound the soaked chilies with salt, galangal, and lemongrass until smooth.
- Add the shallots, garlic, kaffir lime zest, coriander root, peppercorns, and shrimp paste. Continue pounding until well combined.
- Add the roasted peanuts and pound into a smooth, thick paste.
- Store in the fridge until ready to use.
For the Beef:
- Clean and thinly slice the beef. Set aside to drain.
- In a pan over medium heat, sauté 1 tbsp of the Panang curry paste for about 1-2 minutes or until fragrant.
- Add the beef slices and stir-fry until just cooked.
- Pour in coconut milk and stir to combine.
- Season with palm sugar and soy sauce. Simmer briefly and adjust seasoning to taste.
- Turn off the heat and plate the curry. Garnish with shredded kaffir lime leaves and sliced red chili.
- Serve hot with steamed jasmine rice.
Notes
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