Panang Curry

Panang Curry with Beef

A rich, dry-style Thai curry where Panang paste is fried in coconut cream until it splits, then simmered with meat, ground peanuts and palm sugar until thick and glossy. Served with jasmine rice.

Prep

20 min

Cook

35 min

Total

55 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •400 g (14 oz) beef sirloin or rump, sliced thinly against the grain; chicken thigh works too
• •400 ml (1⅔ cups) coconut milk, full-fat, from a can
• •3 tbsp Panang curry paste, store-bought Mae Ploy or Maesri brand is fine
• •2 tbsp ground roasted peanuts, unsalted, finely ground
• •2 tbsp fish sauce
• •1.5 tbsp (1½ tbsp) palm sugar, or soft brown sugar
• •4 leaves kaffir lime leaves, centre rib removed, sliced into fine shreds
• •1 tbsp vegetable oil, optional, if paste sticks
• •1 tsp red chilli slivers, for garnish, optional

Steps

1. 1 Shake the can of coconut milk well. Pour about 150 ml (⅔ cup) into a wok or heavy pan over medium-high heat and bring to a simmer.
2. 2 Add the Panang curry paste and stir constantly for 2–3 minutes until the paste is fragrant and the oil begins to separate from the coconut cream (it will look slightly grainy and glossy).
3. 3 Add the sliced beef and stir-fry for 2 minutes until the outside of the meat changes colour.
4. 4 Pour in the remaining coconut milk, add the ground peanuts, fish sauce and palm sugar. Stir to combine and bring to a gentle simmer.
5. 5 Reduce heat to medium-low and simmer uncovered for 20–25 minutes, stirring occasionally, until the beef is tender and the sauce has thickened to a glossy coating consistency. If using chicken thigh, simmer 15–18 minutes until cooked through (internal temperature 75°C / 165°F).
6. 6 Taste and adjust: it should be salty from fish sauce, sweet from palm sugar, and rich from peanuts. Add more fish sauce or sugar as needed.
7. 7 Remove from heat. Stir in three-quarters of the shredded kaffir lime leaves.
8. 8 Transfer to a serving dish, scatter with the remaining lime leaves and chilli slivers, and serve immediately with steamed jasmine rice.