Beef Panang Curry

The Thai Beef Panang Curry known as Gang Panang Neua stands out among Thai curries with its rich, thick base and bright makrut lime flavor. Paired with tender cuts of beef, this curry is a delicious blend of hearty, creamy, nutty, spicy, and fragrant.

Over the years, I've sampled countless renditions of Panang Curry here in the U.S., each offering its own unique twist. Some were rich and peanuty with thin strips of meat coated in a fragrant curry sauce. Others more closely resembled a Red Curry, with meat, vegetables, and Thai basil cooked in a thinner curry broth. While all were delicious, it wasn't until I sampled Panang Curry in Thailand that I realized the thicker, richer, more fragrant version is more traditional.

The richness of a classic Panang Curry stems partly from the addition of roasted peanuts to the curry paste. In addition, the curry paste is fried in coconut milk without much additional water or broth, making it rich, thick, and creamy. This thick curry base coats thinly sliced strips of meat and is elevated by the aromatic fragrance of makrut lime leaves. Traditional versions of panang curry also do not include any vegetables, aside from pea eggplants which provide small pops of bitterness to counterbalance the richness of the curry.

This rich, nutty curry base and bright makrut lime flavor make authentic Panang Curry a true standout among Thai curries.

Why You'll Love Beef Panang Curry

• One-of-a-Kind Flavor: The combination of creamy coconut milk, mildly spicy panang curry paste, nutty ground peanuts, and bright citrusy notes of makrut lime leaves creates a dish that's complex, and irresistible. This curry is typically less spicy than red and green Thai curries.
• Hearty and Satisfying: The thick, rich sauce coating tender slices of beef is quite filling on its own. Served over a bed of warm jasmine rice, it becomes a complete meal that will leave you feeling satisfied.
• Few Ingredients: Despite its complex flavor, this curry is made with just six main ingredients, proving that you don't need a long list of ingredients to create extraordinary flavor.
• Quick and Easy: Best of all, this curry is quick and easy to make. It comes together in about 30 minutes, making it perfect for a weeknight meal.

Ingredients

• Panang Curry Paste: Panang curry paste forms the base of the curry, so it's important to choose a good one. See below for more information about the best panang curry paste to use.
• Coconut Milk: The curry paste will be fried in coconut milk, and additional coconut milk will be added to round out the curry. Use regular, unsweetened coconut milk in a can or carton.
• Beef: Thin strips of beef are particularly delicious in this curry. See below for tips to ensure the beef is tender.
• Makrut Lime Leaves: Also known as kaffir lime leaves, these fragrant citrus leaves add so much flavor to panang curry. Torn leaves are added to the curry to impart their flavor as it cooks, and chiffonade-cut leaves are added to garnish the final dish.
• Fish Sauce: Depending on the curry paste you use, you may need to add a bit of fish sauce to boost the saltiness of the dish.
• Sugar: Again, depending on the curry paste you use, a bit of sugar may help to balance out the dish.
• Red Pepper (optional): A somewhat mild red pepper such as jalapeno, fresno, or even bell pepper can be added for a little additional spice, flavor, and color. If you want the chili flavor without too much additional spice, remove the seeds, then slice the pepper into thin strips.
• Pea Eggplant (optional): Pea eggplant (scientific name: Solanum torvum) is a small, pea-sized eggplant that's commonly added to panang curry in Thailand. It adds small bursts of bitter flavor that counterbalance the richness of the curry. Pea eggplant can be hard to find outside of Thailand. Your best bet is to check your local Southeast Asian markets.

A note about Panang Curry Paste

Panang curry paste is similar to red curry paste. However, in addition to the standard red curry paste ingredients, panang curry paste usually has additional cumin, coriander seeds, and roasted peanuts.

There are many good choices for pre-made panang curry pastes on the market. In a taste test comparison of green curry pastes, we found that Mae Anong, Mae Ploy, and Maesri were our favorites. We have not yet conducted this taste test with panang curry pastes, but feel that these brands are likely to produce good results. I can vouch for panang curry paste from Mae Anong as that's what I typically use.

These store-bought panang curry pastes often do not contain peanuts due to concerns for food allergies. If yours doesn't, you can pound roasted peanuts into the store-bought paste to achieve a more traditional taste profile.

Ensuring Tender Beef

Achieving tender beef in this recipe can be done in one of three different ways. All of these methods start by using the right cut of beef and slicing it correctly. Naturally tender cuts of steak such as filet mignon, top sirloin, and strip steak are the best pieces to use. Slice the steak thinly and against the grain for optimal texture. To make thin slicing easier, freeze the steak for at least 15 minutes, then use a sharp knife to cut it into slices about ⅛ inch thick. Once you have the thinly sliced beef, use one of the following techniques to ensure tenderness.

1. Cook Partially, Then Add Back In: Start by cooking the beef in a bit of coconut milk until it is about halfway done. Remove it from the pan and set it aside. Once the panang curry sauce is ready, add the beef back in, cooking it briefly until fully done. This method prevents overcooking the beef while allowing you to perfect the curry sauce.
2. Tenderize in Instant Pot, Then Add In: For extra tenderness, you can use an Instant Pot to pre-tenderize the beef before incorporating it into the curry.
3. Simmer for a Long Time: Unlike the quick-cooking methods above, this approach involves simmering the beef slices until tender. Add the beef after frying the panang curry paste, coating each piece of beef well. Then, add coconut milk and water, and let it simmer gently until the beef is tender. Be sure to monitor the curry sauce, adding more water if needed to prevent it from drying out.

Each of the above methods ensures tender, flavorful beef that complements the rich panang curry. In the recipe below, I demonstrate the first method, but feel free to use whichever method you prefer.

Variations

Panang curry can be made with any meat you like. Beef and pork are the two most common variations in Thailand. In the U.S., it is most often made with chicken. Another delicious variation is salmon panang curry.

If you'd like to make a vegetarian or vegan version of panang curry, you could use fried tofu or another meat substitute. Be sure to check your curry paste to ensure that it does not contain animal products such as shrimp paste, and substitute the fish sauce for Thai soy sauce or plain table salt.

Storage

Beef panang curry keeps quite well in the refrigerator for several days. To reheat it, you can simply pop it in the microwave or in a saucepan on the stovetop. You may need to add a bit of water due to condensation in the fridge.

This curry also freezes quite well. You can save it in a freezer-safe Ziploc bag in the freezer for several months. When you're ready to eat it, let it thaw in the refrigerator, then reheat as above.

Beef Panang Curry FAQs