Thick Thai red curry with beef, ground peanuts, and lime leaf. Richer than green curry.
Panang curry likely originated from Penang, Malaysia, despite being considered Thai. It's sometimes spelled Phanaeng or Phanang.
Chicken or pork work as well as beef. The thick curry is perfect over rice to absorb the sauce.
Ingredients
Scale
Measurement units
- 1 cup Coconut cream
- 3 tbsp Panang curry paste
- 1 ½ lb Beef sirloin, sliced thin against the grain
- ½ cup Coconut milk
- 2 tbsp Fish sauce
- 2 tbsp Palm sugar
- 3 tbsp Ground roasted peanuts
- 6 leaf Kaffir lime leaves, center vein removed, julienned
- ½ cup Thai basil leaves
- 2 whole Thai chiles, sliced (for garnish)
Ingredients
Scale
Measurement units
- 1 cup Coconut cream
- 3 tbsp Panang curry paste
- 1 ½ lb Beef sirloin, sliced thin against the grain
- ½ cup Coconut milk
- 2 tbsp Fish sauce
- 2 tbsp Palm sugar
- 3 tbsp Ground roasted peanuts
- 6 leaf Kaffir lime leaves, center vein removed, julienned
- ½ cup Thai basil leaves
- 2 whole Thai chiles, sliced (for garnish)
Instructions
Fry the curry paste
Heat coconut cream in a wok or large pan over medium-high heat (400-450°F surface) until oil separates and bubbles. Add Panang curry paste and fry 3 to 4 minutes, stirring constantly, until very fragrant and paste darkens slightly.
Equipment
- wok or large pan
Ingredients
- coconut cream (1 cup)
- Panang curry paste (3 tbsp)
Cook the beef
Add beef slices and stir to coat with paste. Cook 3 to 4 minutes until beef is no longer pink. Add coconut milk, fish sauce, and palm sugar. Stir well and simmer 10 minutes until sauce thickens and coats the meat.
Equipment
- wok or large pan
Ingredients
- beef, sliced (1 ½ lb)
- coconut milk (½ cup)
- fish sauce (2 tbsp)
- palm sugar (2 tbsp)
Top with peanuts and lime
Stir in ground peanuts and half the kaffir lime leaves. Cook 1 minute. Remove from heat. Add Thai basil and stir until just wilted. Transfer to serving dish. Garnish with remaining kaffir lime leaves and sliced chiles. Serve over jasmine rice.
Ingredients
- ground peanuts (3 tbsp)
- kaffir lime leaves, julienned (6 leaf)
- Thai basil (½ cup)
- Thai chiles (2 whole)
Before you cook
Cook notes
- • Panang curry likely originated from Penang, Malaysia, despite being considered Thai.
- • It's sometimes spelled Phanaeng or Phanang.
- • Chicken or pork work as well as beef.
- • The thick curry is perfect over rice to absorb the sauce.
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?
