Delicious Beef Panang Curry Recipe (Quick and Easy!)

There’s something about the warm, rich aroma of curry that instantly transports me back to my childhood kitchen, where my family would gather around the dinner table, ready to savor a home-cooked meal. If you’re craving a dish that’s not only comforting but also quick to whip up, then Beef Panang Curry is just what you need. This recipe is simple enough for a weeknight dinner yet impressive enough to serve at a gathering. You’ll love how fast this comes together, making it a memorable addition to your culinary repertoire.

Why You’ll Love Beef Panang Curry

• Fast
• Easy
• Giftable
• Crowd-pleasing

Ingredients

• 1 lb (450g) beef, thinly sliced: Choose a tender cut like sirloin for the best results.
• 1 can (400ml) coconut milk: This adds creaminess and balances the spices.
• 3 tablespoons Panang curry paste: The star of the show that gives this dish its signature flavor.
• 2 tablespoons vegetable oil: For sautéing and infusing the flavors.
• 1 tablespoon fish sauce: A little goes a long way in enhancing the umami.
• 1 tablespoon sugar: Helps to balance the heat from the curry.
• 1 red bell pepper, sliced: Adds a pop of color and sweetness.
• 1 cup Thai basil leaves: Fresh herbs elevate the dish to new heights.
• 1 kaffir lime leaf, torn: For a bright, citrusy note.
• Cooked jasmine rice: The perfect base for soaking up all that delicious sauce.

How to Make Beef Panang Curry

Ready to dive in? Let’s get cooking!

1. Start by heating the vegetable oil in a large pan over medium heat. Once it’s hot, add the Panang curry paste and sauté for about 2-3 minutes until you can smell its wonderful fragrance filling your kitchen.
2. Next, toss in the sliced beef. Cook it until it’s browned, which should take about 5-7 minutes. You want that beautiful sear on the meat.
3. Now, pour in the coconut milk and give it a good stir to combine everything. Bring it to a gentle simmer; this is where the magic happens!
4. Time to add the fish sauce, sugar, sliced red bell pepper, and the torn kaffir lime leaf. Let this simmer for an additional 5 minutes, so the flavors meld beautifully.
5. Just before serving, stir in the Thai basil leaves. They will wilt slightly and add a fresh aroma.
6. Serve your Beef Panang Curry hot over a bed of fluffy jasmine rice, and enjoy every bite!

Substitutions & Additions

If you’re looking to switch things up, here are some fun ideas:

• Try using chicken or tofu as a substitute for beef for a different protein.
• Add in other vegetables like snap peas or zucchini for extra color and nutrition.
• If you can’t find Thai basil, regular basil will work in a pinch, though the flavor will be slightly different.

Tips for Success

Here are some tips I’ve learned along the way to ensure your Beef Panang Curry turns out perfect:

• Don’t skip the sautéing of the curry paste; this step is crucial for unlocking the flavors.
• Be careful not to overcook the beef—just enough to brown it will keep it tender.
• If you want to prep ahead, you can slice the beef and chop the veggies earlier in the day.

How to Store Beef Panang Curry

Leftovers? Yes, please! Store any leftover Beef Panang Curry in an airtight container in the fridge for up to 3 days. You can reheat it gently on the stove or in the microwave. Just make sure to give it a good stir to redistribute the sauce. If you want to keep it longer, consider freezing it for up to 3 months. Just thaw it overnight in the fridge before reheating.

FAQs

Can I make this curry vegetarian? Yes! Substitute beef with tofu or tempeh and use vegetable broth instead of fish sauce.

What can I serve with Beef Panang Curry? It pairs beautifully with jasmine rice, but you can also serve it with rice noodles or quinoa.

Is this dish spicy? The spice level can vary based on the curry paste you use. If you’re sensitive to spice, start with less and add more to taste.

For more delicious recipes, check out my collection of quick weeknight meals or scrumptious dessert ideas for treats you will love! Cooking should be fun and easy, and I hope this Beef Panang Curry brings you joy in the kitchen.

Don’t forget to follow our Pinterest account for more cooking inspiration and delightful recipes!

Beef Panang Curry

Beef Panang Curry is a comforting yet quick dish that's perfect for weeknight dinners or gatherings, featuring tender beef in a creamy coconut sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course: Dinner, Main Course

Cuisine: Thai

Ingredients Equipment Method Notes

Ingredients

  

For the Beef Panang Curry

• 1 lb beef thinly sliced, preferably sirloin
• 1 can coconut milk
• 3 tbsp Panang curry paste
• 2 tbsp vegetable oil
• 1 tbsp fish sauce
• 1 tbsp sugar
• 1 medium red bell pepper sliced
• 1 cup Thai basil leaves
• 1 leaf kaffir lime leaf torn
• Cooked jasmine rice

Equipment

• Large Pan

Method

 

1. Step 1: Heat the vegetable oil in a large pan over medium heat. Add the Panang curry paste and sauté for about 2-3 minutes until fragrant.
2. Step 2: Add the sliced beef and cook until browned, about 5-7 minutes.
3. Step 3: Pour in the coconut milk and stir to combine. Bring to a gentle simmer.
4. Step 4: Add the fish sauce, sugar, sliced red bell pepper, and torn kaffir lime leaf. Let simmer for an additional 5 minutes.
5. Step 5: Stir in the Thai basil leaves just before serving.
6. Step 6: Serve hot over jasmine rice.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently.