Panang Curry (Beef)
This Easy Thai Beef Panang Curry Recipe (Panang Neua) is one of the easiest Thai curries to make. It uses minimal ingredients but has flavors that get better with each spoonful! It can be put together in less than 30 minutes! Perfect for an easy weeknight dinner.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 pounds beef. Choose tender cuts of beef for this recipe and slice them into small pieces.
- 1/4 cup Thai Panang curry paste. Use Mae Ploy massaman curry paste, Aroy-D brand, or Maesri brand.
- 1 can of coconut milk. 14 ounces
- 2 1/2 tablespoons sugar. White, palm, brown, coconut sugar.
- 2 tablespoons fish sauce.
- 1/2 cup peanuts. Add more if desired, up to 1/3 cups and some for garnishing.
- 2 large kaffir lime leaves. Julienned the leaves and saved a few garnishing
- 1-2 chile peppers, sliced long and thin. Optional. Use as garnishes instead.
- 1 tablespoon oil. Use avocado, vegetable, canola, or coconut oil.
Instructions
- 1
Add oil and curry paste on medium heat in a soup pot, Dutch oven, or a large wok. Stir fry the paste, and break up any large clumps until fragrant. It takes about 1-2 minutes.
- 2
Add the coconut milk and stir until you have a thick coconut cream sauce, about 2-3 mins.
- 3
Season your sauce with fish, sugar, and sliced kaffir lime leaves. Stir and cook for a minute.
- 4
Add the beef, and stir until all the pieces are covered in the golden thick sauce. Lower the heat slightly if the curry is getting too thick too quickly. Cook for 5 minutes.
- 5
Last, add the peanuts to the pot, then stir well. Carefully taste the curry and adjust the flavors as needed. Use fish sauce for saltiness, Sugar to sweeten it up, a bit of water, or coconut milk for more liquid. Serve over jasmine rice. Enjoy!