Panang Beef
Savor the rich and aromatic flavors of Panang Beef, a classic Thai dish that's both comforting and indulgent. This creamy curry features tender slices of beef simmered in a velvety coconut milk base, infused with the bold, mildly spicy essence of Panang curry paste and the nutty depth of peanut butter. The dish is elevated with fragrant kaffir lime leaves and a touch of palm sugar, creating a harmonious balance of sweet, salty, and savory flavors. Perfectly garnished with Thai basil and red chili for an extra layer of freshness and heat, this irresistible curry pairs beautifully with steamed rice for an authentic and satisfying meal. Whether you're a Thai food enthusiast or a newcomer to its cuisine, this Panang Beef recipe is a must-try delight that’s both easy to make and absolutely unforgettable.
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Recipe Information
Ingredients
- 500 g beef (sirloin or flank, thinly sliced)
- 400 ml coconut milk
- 3 tbsp Panang curry paste
- 2 tbsp peanut butter (smooth or crushed peanuts)
- 2 tbsp fish sauce
- 1 tbsp palm sugar (or brown sugar)
- 4 leaves kaffir lime leaves (thinly sliced)
- 10 g Thai basil leaves (optional, for garnish)
- 1 tbsp vegetable oil
- 1 piece red chili (thinly sliced, for garnish)
- 100 ml water
- 4 servings steamed rice (for serving)
Instructions
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat.
Add the Panang curry paste and stir-fry for 1-2 minutes until fragrant.
Slowly pour in the coconut milk while stirring to combine with the paste. Bring the mixture to a gentle simmer.
Add the sliced beef to the pan, ensuring the slices are coated in the curry sauce. Cook for 3-4 minutes until the beef starts to brown.
Stir in the peanut butter, fish sauce, and palm sugar, mixing well to combine. Allow the curry to simmer for 10 minutes, stirring occasionally.
Add the water to adjust the consistency if the sauce becomes too thick.
Add the thinly sliced kaffir lime leaves to the curry and simmer for another 3-5 minutes until the beef is tender.
Taste the curry and adjust the seasoning with additional fish sauce or sugar, if needed.
Transfer the Panang Beef to a serving bowl and garnish with Thai basil leaves and sliced red chili.
Serve hot with steamed rice for a complete meal.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1058 mg | 46% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 12.1 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 656 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
