10 Irresistible Panang Curry Recipes with Beef

Dive into the rich and flavorful world of Panang curry with these 10 irresistible beef Panang curry recipes. From classic Thai Panang curry with beef to exciting variations, this collection offers something for everyone, whether you’re a Panang curry aficionado or a curious newcomer looking to explore the bold and aromatic flavors of Thai cuisine. Get ready to experience the creamy, nutty, and slightly sweet taste of Panang curry with beef that’s sure to tantalize your taste buds.

Easy Panang Curry Recipe

This recipe provides a simple and delicious way to make Panang Curry. Follow these easy steps to create a flavorful and satisfying meal.

Ingredients

• 4 oz Panang Curry Paste (1 can if Maesri Brand)
• 1 can coconut milk
• 2 tbsp fish sauce
• 2 pucks palm sugar (or 2 tbsp sugar)
• 2 tbsp oil

Instructions

1. Marinate the Protein: Add 1 tbsp fish sauce to your protein (chicken, beef, tofu, or vegetables). Let it sit and marinate.

2. Sauté the Curry Paste: Turn heat to medium-high and add oil to a pot. Sauté the curry paste for 1 minute until fragrant.

3. Cook the Protein: Add your protein and stir-fry for 2 minutes until partially cooked.

4. Simmer the Curry: Pour in the coconut milk. Add the remaining 1 tbsp fish sauce and 2 pucks of palm sugar (or 2 tbsp sugar).

5. Finish and Serve: Let the curry come to a boil, then lower heat to simmer until the protein is cooked through and the sugar is dissolved. Serve hot with jasmine rice.

Easy and Delicious Chicken Panang Curry

This recipe provides a simple and straightforward method for creating a flavorful Chicken Panang Curry. With just a few key ingredients and easy-to-follow steps, you can enjoy a delicious Thai curry at home.

Ingredients

• 1-1.5 lbs chicken thighs
• 4 oz Panang curry paste
• 14 oz coconut milk
• 4-5 kaffir lime leaves
• 1 tbsp palm sugar
• 1 tbsp fish sauce
• Red chilies (optional, for added heat)

Instructions

1. Slice the chicken thighs into bite-sized pieces.
2. In a pot or large pan, heat half of the coconut milk over medium heat. Bring it to a gentle simmer.
3. Add the Panang curry paste to the simmering coconut milk and stir well. Allow the paste to dissolve and the mixture to thicken slightly.
4. Add the sliced chicken thighs to the pan. Cook until the chicken is thoroughly cooked through.
5. Pour in the remaining coconut milk.
6. Add the kaffir lime leaves, fish sauce, and palm sugar. Stir to combine.
7. If desired, add red chilies for extra heat.
8. Simmer for a few minutes to allow the flavors to meld. Serve hot and enjoy!

Homemade Panang Curry with Eggplant and Apple Chutney

This recipe guides you through creating a flavorful and aromatic Panang Curry with Eggplant, complemented by a homemade apple chutney. From scratch Panang paste and coconut milk elevate this dish to a new level.

Ingredients

Panang Paste:

• 4 Tbs raw peanuts, crushed
• 1 candlenut, crushed
• 2 fresh red chilies, slivered
• 2 dried Thai chilies, crushed
• 1 dried makrut lime leaf, pulverized
• 2 elephant garlic cloves, minced
• 1 shallot, minced
• 1 thumbnail fresh ginger, minced
• 1 Tsp fermented shrimp paste (trasi)
• 1/2 Tsp each cumin, coriander, galangal
• 1 Tbs lemongrass-infused grapeseed oil

Coconut Milk:

• 1 cup dried finely shredded coconut meat
• 1 sprig lemongrass
• 1 cup water

Apple Chutney:

• 2 apples, thinly sliced, core removed
• 1 white onion, thinly sliced
• 2 red chilies, thinly sliced
• 1 dried Kashmiri chili, whole
• 1 thumbnail ginger, slivered
• 1 Tsp fennel seeds, whole
• 2 Tbs brown sugar
• 1/2 cup raw apple cider vinegar

Eggplant Dinner:

• 2 purple eggplants, peeled, diced, deseeded
• 4 makrut lime leaves, whole
• 1 star anise, crushed
• 2 Tbs lemongrass-infused grapeseed oil
• 10 green peppercorns, crushed
• 1 Tsp fennel seeds, whole
• 4 garlic cloves, minced
• 1 Tsp cumin seeds, crushed
• 3 tomatoes, diced
• 1 thumbnail ginger, slivered
• 2 red chilies, diced
• Cooked rice, for serving
• Fresh cilantro, for garnish

Instructions

1. Prepare the Panang Paste: Combine all Panang paste ingredients in a mortar and pestle and grind to a smooth paste.

2. Make the Coconut Milk: Combine the shredded coconut, lemongrass, and water in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove the lemongrass sprig.

3. Prepare the Apple Chutney: Combine all chutney ingredients in a saucepan. Bring to a boil, then reduce heat and simmer for 45 minutes, or until it reaches a chutney-like consistency.

4. Cook the Eggplant and Vegetables: Heat the lemongrass-infused oil in a wok. Add the Panang paste and other spices (star anise, peppercorns, fennel, cumin, garlic, ginger). Stir-fry until fragrant. Add the eggplant, tomatoes, and red chilies. Stir-fry until softened.

5. Simmer in Coconut Milk: Pour the coconut milk into the wok with the eggplant and vegetables. Simmer for 25 minutes, allowing the flavors to meld.

6. Serve: Serve the Panang curry over cooked rice. Garnish with fresh cilantro.

Creamy California Farm Panang Rice Noodle Curry

This recipe guides you through creating a flavorful and vibrant Panang curry featuring fresh California farm ingredients and rice noodles. This dish is easily customizable to your preferred protein and spice level.

Ingredients

• 2 cups coconut cream (Mae Ploy recommended)
• 2 cups fresh rice noodles
• 1 cup thinly sliced protein (beef, pork, chicken, turkey, or fried tofu)
• ½ cup julienned carrots
• ½ cup julienned celery
• ½ cup julienned potato
• ½ cup julienned red onion
• ½ cup julienned green bell pepper
• ¼ cup dried makrut lime leaves
• ¼ cup Panang curry paste (adjust for spice preference)
• 1 tablespoon neutral oil (like canola)
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar
• 1 tablespoon fresh basil leaves

Equipment: Wok with lid

Instructions

Step 1: Building the Curry Base

In a wok, fry the Panang curry paste in oil with ¼ cup of coconut cream until fragrant (about 5 minutes). Add your chosen protein and stir, then add another ¼ cup of coconut cream. Cook until the meat is tender, approximately 5 minutes more.

Step 2: Adding the Vegetables

Julienne all vegetables into ¼-inch thick and ¼-inch wide sticks. Starting with the hardest vegetables (potatoes, carrots), add each vegetable to the wok with ¼ cup of coconut cream. Stir-fry for 5 minutes per vegetable, adding the next after the previous is slightly softened. This gradual addition allows each vegetable to cook evenly while maintaining a pleasant texture.

Step 3: Flavor and Noodles

Taste the curry and adjust seasoning as needed. Add the makrut lime leaves, fish sauce, and palm sugar. Continue to fry until the oil bubbles to the top. Add the fresh rice noodles and the remaining coconut cream. Stir-fry for another five minutes, or until the noodles are soft and have absorbed the flavors from the wok.

Step 4: Serve and Enjoy

Sprinkle the sliced fresh basil leaves over the top and serve immediately.

Homemade California-Style Panang Curry Paste

This recipe guides you through making a vibrant and flavorful Panang curry paste using fresh, California-grown ingredients. This paste can be stored and used to create delicious Panang curry sauce.

Ingredients for Panang Curry Paste:

• 1 tbsp fresh Spanish peanuts or hazelnuts
• 2 fresh mild yellow or red bell peppers
• 3 dried red hot peppers
• 1 shallot
• 3 garlic cloves
• 4 dried Makrut lime leaves
• 1/4 tsp coriander
• 1/4 tsp cumin
• 1/4 tsp galangal
• 1/4 tsp Himalayan pink sea salt
• 1 tbsp homemade lemongrass oil
• 1 tsp Trassi (fermented shrimp paste)

Instructions for Panang Curry Paste:

1. Making the Paste: In a mortar and pestle, mash the fresh nuts until the oil is released. Add the dried peppers and grind to a paste. Add the destemmed and deseeded fresh bell peppers, garlic, Makrut lime leaves, galangal, lemongrass oil, other spices, and shrimp paste. Grind all ingredients together into a smooth paste.

2. Roasting the Paste: Preheat oven to 350°F (175°C). Place the paste on a baking sheet and roast for 15 minutes. This enhances the flavors and deepens the color. Once roasted, transfer the paste to a jar for storage.

Making Panang Curry Sauce:

Using the Paste: To make a delicious Panang curry sauce, heat 1 tablespoon of the prepared paste in a cast iron pan or skillet. Add coconut cream and bring to a boil. The amount of coconut cream determines the spiciness of the sauce:

• 1 cup for a mild sauce
• 1/2 cup for a tangy sauce
• 1/4 cup for a spicy sauce

Storage: Panang curry paste can be stored in the freezer for up to a year.

Sheet Pan Panang Fish and Cauliflower with Coconut Rice

This recipe offers a vibrant and flavorful meal featuring pan-seared pollock, roasted cauliflower, and a rich Panang curry sauce, all served with fluffy coconut rice. It’s a simple, healthy, and satisfying dish that’s perfect for a weeknight dinner.

Ingredients

For the Fish and Cauliflower:

• 6 oz pollock fillet (frozen)
• 6 cauliflower florets
• 3 large slices heirloom tomato
• 4 thick slices fresh Meyer lemon
• Olive oil
• Salt and pepper

For the Panang Sauce:

• 1 tbsp Panang curry paste (contains peanuts)
• 1 shallot, chopped
• ½ cup coconut cream
• Fresh basil leaves

For the Coconut Rice:

• ½ cup short-grain sushi rice
• 1 cup water

Instructions

Step 1: Prepare the Coconut Rice: Combine the rice and water in a saucepan. Bring to a rolling boil, cover, remove from heat, and let rest for 20 minutes.

Step 2: Roast the Cauliflower: Arrange the cauliflower florets on a parchment-lined baking sheet. Season with salt, pepper, and a drizzle of olive oil. Top each floret with a slice of heirloom tomato. Bake at 425°F (220°C) for 25 minutes.

Step 3: Sear the Pollock: Place the frozen pollock fillets in a cast-iron skillet. Top with Meyer lemon slices and drizzle with olive oil. Bake alongside the cauliflower for 10 minutes. Flip the fish, replace the lemon slices, and cook for another few minutes until crispy.

Step 4: Make the Panang Sauce: Sauté the chopped shallot in olive oil in a saucepan. Add the Panang curry paste and cook until fragrant. Stir in the coconut cream and simmer until thickened.

Step 5: Serve: Serve the seared pollock and roasted cauliflower over a bed of coconut rice. Drizzle generously with the Panang sauce and garnish with fresh basil leaves.

Easy and Delicious Thai Panang Curry

This recipe guides you through making a flavorful and aromatic Thai Panang Curry. It’s simple to follow and adaptable to your preferred spice level and vegetable choices.

Ingredients

• 4 tbsp Maesri Panang curry paste (adjust to taste)
• 1 (13 oz) can coconut milk
• Coconut oil (optional)
• ¾ cup Peanuts
• Kaffir lime leaves/curry leaves (optional)
• 1 Onion
• Bell pepper
• Carrots
• Broccoli
• Zucchini
• Mushrooms
• Basil leaves (optional)

Instructions

1. Sauté the aromatics: Heat coconut oil (or a splash of coconut milk) in a pan. Sauté the onions and bell peppers until slightly softened. Push them to the side of the pan.

2. Bloom the curry paste: Add the Panang curry paste and peanuts to the center of the pan. Sauté for a minute or two until fragrant, stirring constantly.

3. Infuse with aromatics (optional): Add Kaffir lime leaves or curry leaves, if using. This adds a deeper layer of flavor.

4. Simmer the curry: Pour in the coconut milk and add the remaining vegetables (carrots, broccoli, zucchini, and mushrooms). Season with salt. Bring to a simmer and cook for 10-15 minutes, or until the vegetables are tender.

5. Finish and serve: Remove from heat and stir in fresh basil leaves, if desired. Serve hot with rice.

Pan-Seared Wagyu Beef in Rich Panang Curry Sauce with Jasmine Rice

This recipe elevates a classic Panang curry by featuring luxurious Wagyu beef. The rich, flavorful curry sauce is made from scratch with aromatic spices and creamy coconut milk, then simmered with tender carrots. The Wagyu beef is pan-seared to perfection and incorporated into the curry, creating a truly decadent dish. Served over fluffy jasmine rice, this meal is a culinary masterpiece.

Ingredients

For the Wagyu Beef:

• 1 Double 8 Cattle Company Fullblood Wagyu Boneless Ribeye (cut into small, thin strips)
• 1/4 cup Fish Sauce
• 1/4 cup Grapeseed Oil

For the Panang Curry Paste:

• 15 Dried Arbol Chiles
• 2 tsp Coarse Sea Salt
• 2 tbsp Coriander Seeds (toasted)
• 2 tsp Cumin Seeds (toasted)
• 1 tsp Black Peppercorns
• 1/2 cup Thai Basil Leaves (minced)
• 1/4 cup Lemongrass (minced)
• 3 tbsp Galangal (minced)
• 8 Kaffir Lime Leaves (torn)
• 1/4 cup Cilantro Stems
• 1/4 cup Garlic (minced)
• 1/2 cup Shallots (minced)
• 2 tsp Shrimp Paste
• 1/4 cup Roasted Peanuts (ground)
• 1/2 cup Water

For the Panang Curry Sauce:

• 2 (12 oz) cans Coconut Milk (full fat)
• 1/4-1/2 cup Panang Curry Paste (depending on desired heat)
• 4 Kaffir Lime Leaves (torn)
• 1 tbsp Fish Sauce
• 1 Large Carrot (peeled, cut in half lengthwise, and thinly sliced)
• 1 Lime (juiced)

For the Jasmine Rice:

• 3 cups Water
• 1 1/2 cups Jasmine Rice
• 1 tsp Salt

Instructions

Prepare the Wagyu Beef: Cut the Wagyu ribeye into thin strips. Marinate the strips in fish sauce and grapeseed oil for one hour in the refrigerator.

Make the Panang Curry Paste: Soften dried arbol chiles in hot water for at least an hour. Grind toasted coriander seeds, cumin seeds, peanuts, and peppercorns into a fine powder. Combine the powder with remaining paste ingredients (salt, basil, lemongrass, galangal, kaffir lime leaves, cilantro stems, garlic, shallots, shrimp paste, and water) in a blender and purée until smooth. (Extra curry paste can be refrigerated for 2 weeks or frozen for up to one year.)

Prepare the Panang Curry Sauce: In a large sauté pan, combine the curry paste, coconut milk, kaffir lime leaves, carrots, and fish sauce. Cook over medium heat, then reduce heat and simmer until thickened and carrots are softened (about 15 minutes). Season with fish sauce and lime juice to taste.

Cook the Jasmine Rice: Boil water and salt in a medium saucepan. Add jasmine rice, cover, reduce heat to low, and cook for 20 minutes, or until water is absorbed and rice is cooked.

Sear the Wagyu Beef: Heat grapeseed oil in a large sauté pan over medium-high heat. Sear the Wagyu beef in batches until caramelized and cooked through.

Combine and Serve: Add the seared Wagyu beef to the Panang curry sauce and warm through. Serve over jasmine rice, garnished with fresh Thai basil leaves.

Creamy Panang Curry with Basmati Rice

This recipe provides a delicious and affordable way to enjoy a flavorful Panang curry. The creamy coconut milk base is infused with a vibrant homemade Panang paste, and simmered with tender meat and crisp vegetables. Served over fluffy basmati rice, this dish is a satisfying and aromatic meal.

Ingredients

• 1 cup white basmati rice
• 1/2 teaspoon salt
• 1 large can coconut cream
• 1 tablespoon homemade Panang curry paste (see instructions below)
• 1 pound pork or chicken, slivered
• 4 makrut lime leaves
• 1 small carrot, thinly sliced
• 1 green bell pepper, slivered
• 1 tablespoon palm sugar

Homemade Panang Curry Paste

This paste can be made ahead of time and stored for later use.

• 1 teaspoon shrimp paste (trassi)
• 5 large dried Thai chilies
• 3 small dried red chilies
• 4 makrut lime leaves
• 3 tablespoons peanut oil
• 3 tablespoons water
• 1 teaspoon roasted peanuts
• 2 tablespoons shallot
• 2 tablespoons garlic
• 1/2 teaspoon coriander seeds
• 2 teaspoons coriander root
• 2 teaspoons galangal
• 2 teaspoons lemongrass

Instructions

1. Cook the Rice: Boil 2 cups of water with 1/2 teaspoon of salt. Add the basmati rice, bring back to a boil, then cover and remove from heat. Let it sit for an hour to steam.

2. Make the Panang Paste (if not using pre-made): Combine all Panang paste ingredients in a food processor and blend until a smooth paste forms. Roast the paste in a wok until fragrant. Store in a jar for later use if desired.

3. Prepare the Curry: Stir-fry 1 tablespoon of Panang curry paste in 1 tablespoon of peanut oil until fragrant. Add 1 cup of coconut cream and bring to a boil.

4. Add the Meat and Vegetables: Add the slivered pork or chicken and bring back to a boil. Add the crushed makrut lime leaves and palm sugar. Pour in the remaining coconut cream, sliced carrots, and green bell pepper. Add a can of water, and simmer for about 30 minutes, or until the sauce has thickened.

5. Serve: Serve the Panang curry hot over the cooked basmati rice.

Jack’s Simple Panang Curry

This recipe provides a straightforward approach to creating a delicious and flavorful Panang curry. With a few simple steps, you’ll have a rich and aromatic curry perfect for any occasion.

Ingredients

• Coconut Milk: 4 x 13.66 oz cans (Unsweetened, Thai Kitchen recommended)
• Panang Curry Paste: 2 x 4 oz cans (Maesri recommended)
• Bamboo Shoots: 1 x 10.58 oz can (Stripped, Asian Best recommended)
• Sugar: 12 Tbsp
• Hoisin Sauce: 3-6 Tbsp
• Optional: Jasmine Rice, Preferred Vegetables and/or Meats

Instructions

1. Brown the curry paste: In a medium to large pot, brown the Panang Curry Paste over medium-high heat for 3-5 minutes.

2. Incorporate the coconut cream: Add only the thick coconut cream from the cans to the Panang Curry Paste. Stir until well combined. Set the remaining coconut liquid aside.

3. Add sugar and hoisin sauce: Once the paste and coconut cream are mixed, add 12 tablespoons of sugar and 3 tablespoons of Hoisin Sauce. Stir well.

4. Combine with coconut liquid: Add the reserved coconut liquid to the pot and stir until everything is thoroughly incorporated.

5. Simmer: Bring the curry to a simmer, then cover the pot and let it simmer for 45-60 minutes.

6. Optional: Add 1.5-2 lbs of minced chicken and your preferred amount of chopped fresh Thai basil.

7. Add bamboo shoots: Add the bamboo shoots and simmer for an additional 5-10 minutes. Pro Tip: Add an extra 3 tablespoons of Hoisin Sauce to reduce the spice level if desired.

8. Serve: Enjoy your Panang curry served over rice, with your choice of meat and vegetables.

History of Panang Curry

Pinpointing the exact origin of Panang curry is tricky, shrouded in some mystery and lacking definitive documentation. Unlike some other Thai curries, its history isn’t as clearly recorded. However, we can glean some insights from culinary traditions and historical context.

It’s widely believed that Panang curry originated in Thailand, likely in the central region, sometime during the late 1800s or early 1900s. The name “Panang” likely refers to the Island of Penang, Malaysia. Some theories suggest the curry may have been introduced or influenced by Malaysian culinary traditions, perhaps reflecting historical interactions and trade between the two regions.

Key characteristics of Panang curry distinguish it from other Thai curries. It features a thicker, richer gravy, often incorporating coconut cream and peanuts. The spice paste typically includes dried chilies, galangal, lemongrass, kaffir lime leaves, shrimp paste, coriander root, and cumin seeds. While often made with beef, other proteins like chicken, duck, or tofu can also be used.

Interestingly, early versions of Panang curry were likely drier and less reliant on coconut milk than modern interpretations. The inclusion of larger pieces of meat, similar to a stew, was also common. The evolution of the curry over time has seen the incorporation of more coconut milk, resulting in the creamy, rich sauce we enjoy today.

Nutritional Content and Benefits of Panang Curry

Panang curry, while undeniably delicious, also offers a surprisingly good nutritional profile thanks to its diverse ingredients. Coconut milk provides healthy fats, while the curry paste, typically made with chilies, lemongrass, galangal, and spices, is rich in antioxidants and offers anti-inflammatory benefits. The inclusion of beef contributes protein and iron.

The specific nutritional content varies based on the recipe and portion size. However, Panang curry generally provides a good source of vitamins like vitamin A, vitamin C, and B vitamins, as well as minerals such as potassium and magnesium. The protein from the beef supports muscle growth and repair, while the healthy fats from coconut milk contribute to satiety and hormone production.

Beyond the basic macronutrients, Panang curry offers several potential health benefits. The spices in the curry paste have been linked to improved digestion, boosted immunity, and reduced inflammation. Specifically, the chilies can help increase metabolism. It’s important to note, however, that individual results may vary, and Panang curry should be enjoyed as part of a balanced diet.

Tips for Choosing Quality Beef

Since Panang curry relies heavily on the flavor of the beef, choosing the right cut is crucial. Look for cuts with good marbling, which refers to the thin streaks of fat running through the meat. Marbling adds flavor and tenderness. Chuck, short rib, or brisket are excellent choices, as they become incredibly tender when slow-cooked in the rich Panang sauce.

Pay attention to the color of the beef. It should be a vibrant, cherry-red hue. Avoid beef that appears dull or brownish. Also, consider the texture. The meat should feel firm and spring back slightly when touched. Avoid meat that feels slimy or overly soft.

Finally, don’t be afraid to ask your butcher for recommendations. They can help you select the perfect cut for your Panang curry and offer advice on preparation.