Why You’ll Love This Recipe
This curry is a flavorful fusion of sweet, savory, and spicy, perfect for those who love depth in their dishes without overwhelming heat. It’s rich, creamy, and incredibly easy to make with just one pan. The thinly sliced beef cooks quickly and absorbs the curry flavor beautifully, while the coconut milk balances the spices for a silky, luxurious finish. Serve it for a weeknight dinner or as a standout dish for guests—you’ll love how simple and delicious it is.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
thinly sliced beef (such as flank, sirloin, or chuck)
Panang curry paste
coconut milk (full-fat)
fish sauce
brown sugar or palm sugar
kaffir lime leaves (torn or thinly sliced)
peanut butter (optional, for added richness)
vegetable oil
fresh basil (Thai basil if available)
red chili or bell pepper (sliced, for garnish)
salt
jasmine rice (for serving)
Directions
- Heat oil in a large skillet or wok over medium heat.
- Add Panang curry paste and sauté for 1–2 minutes until fragrant.
- Pour in about half of the coconut milk and stir to combine with the curry paste. Let it simmer until the oil begins to separate slightly.
- Add the sliced beef and cook until just browned, about 3–4 minutes.
- Stir in the remaining coconut milk, fish sauce, sugar, kaffir lime leaves, and peanut butter if using. Simmer for another 5–7 minutes, until the beef is tender and the sauce thickens slightly.
- Taste and adjust seasoning—add more fish sauce for saltiness, sugar for sweetness, or chili for heat.
- Stir in fresh basil leaves just before serving.
- Serve hot over jasmine rice and garnish with sliced red chili or bell pepper.
Servings and timing
This recipe serves 4 and takes about 15 minutes to prep and 20 minutes to cook. Total time: approximately 35 minutes.
Variations
- Use different protein: Substitute chicken, shrimp, or tofu for beef.
- Make it vegetarian: Use tofu or tempeh and a vegetarian curry paste and soy sauce instead of fish sauce.
- Add vegetables: Bell peppers, green beans, or zucchini can be added in the last few minutes of cooking.
- Creamier version: Add more coconut milk or a spoonful of cream for an extra rich sauce.
- Low-carb option: Serve over cauliflower rice or spiralized vegetables.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of coconut milk or water if needed to loosen the sauce. This curry also freezes well for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs
What is Panang curry?
Panang curry is a Thai red curry that’s richer and milder than traditional red curry, often including peanuts and kaffir lime for extra depth.
Can I make my own Panang curry paste?
Yes, though store-bought works well for convenience. Homemade paste will provide fresher, more customizable flavors.
Is Panang curry spicy?
It’s typically mild to moderately spicy. You can control the heat by adjusting the amount of curry paste or adding fresh chili.
Can I use light coconut milk?
Yes, but full-fat coconut milk offers the creamiest and most authentic result.
What cut of beef is best?
Flank steak, sirloin, or thinly sliced chuck are great options for tenderness and flavor.
Is this dish gluten-free?
Yes, if you use gluten-free fish sauce and curry paste.
Can I make this without peanut butter?
Yes, it’s optional, but it adds a creamy, nutty richness that complements the curry well.
What if I don’t have kaffir lime leaves?
You can skip them or substitute with a small amount of lime zest for a citrusy touch.
Can I prepare this ahead?
Yes, it reheats well and often tastes even better the next day as the flavors develop.
What’s the best rice to serve with this?
Jasmine rice is traditional, but basmati or brown rice also work well.
Conclusion
Panang Beef Curry in a Rich Coconut Sauce is an easy, flavorful meal that brings the magic of Thai cuisine right into your kitchen. With its creamy texture, vibrant spices, and tender beef, it’s a satisfying and crowd-pleasing dish perfect for both weeknight dinners and special occasions. Simple, soulful, and bursting with flavor—this curry is one you’ll want to make again and again.
PrintPanang Beef Curry in a Rich Coconut Sauce
Panang Beef Curry in a Rich Coconut Sauce is a Thai-inspired dish featuring tender beef in a creamy, mildly spicy coconut-based curry infused with kaffir lime, basil, and a hint of sweetness. Quick to prepare, this flavorful one-pan meal pairs perfectly with jasmine rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai-Inspired
Ingredients
- 1 lb thinly sliced beef (flank steak, sirloin, or chuck)
- 2–3 tbsp Panang curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fish sauce (or to taste)
- 1 tsp brown sugar or palm sugar
- 3–4 kaffir lime leaves, torn or thinly sliced
- 1 tbsp peanut butter (optional)
- 1 tbsp vegetable oil
- Fresh Thai basil leaves
- 1 red chili or bell pepper, sliced (for garnish)
- Salt, to taste
- Steamed jasmine rice, for serving
Instructions
Heat vegetable oil in a large skillet or wok over medium heat.
- Add Panang curry paste and sauté for 1–2 minutes until fragrant.
- Pour in half the coconut milk and stir until combined with the curry paste. Simmer until the oil begins to separate slightly.
- Add the sliced beef and cook until just browned, about 3–4 minutes.
- Stir in the remaining coconut milk, fish sauce, sugar, kaffir lime leaves, and peanut butter (if using). Simmer for 5–7 minutes, until beef is tender and the sauce thickens slightly.
- Taste and adjust seasoning with more fish sauce, sugar, or chili if desired.
- Stir in fresh basil just before serving.
- Serve hot over jasmine rice, garnished with sliced chili or bell pepper.
Notes
- Use light coconut milk for a lighter dish, but full-fat provides a richer flavor.
- If you can’t find kaffir lime leaves, substitute with 1 tsp lime zest.
- Panang curry paste can vary in heat—adjust quantity to taste.
- To make it vegetarian, use tofu, soy sauce instead of fish sauce, and a plant-based curry paste.
Nutrition
- Serving Size: 1 bowl with rice
- Calories: 520
- Sugar: 6g
- Sodium: 740mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
