Delicious Beef Panang Curry Recipe

There’s something so comforting about a rich and fragrant curry simmering away on the stove. The warmth of the spices, the creaminess of the coconut milk, and tender slices of beef all come together to create a dish that feels like a warm hug. Whether you’re looking for a quick weeknight dinner or a crowd-pleaser for your next gathering, this Beef Panang Curry recipe is the answer. It’s easy to whip up and will surely leave you and your loved ones feeling satisfied and happy.

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.
• 2 tablespoons vegetable oil: This helps to cook the beef and curry paste without burning.
• 2 tablespoons Panang curry paste: The star of the dish! It adds that rich, authentic flavor.
• 1 can (14 oz) coconut milk: Creamy and dreamy, it balances the spices perfectly.
• 1 tablespoon fish sauce: For that umami punch that brings everything together.
• 1 tablespoon sugar: Just a touch to enhance the flavors.
• 1 red bell pepper, sliced: Adds color and sweetness.
• 1 cup green beans, trimmed: They add a nice crunch and vibrant color.
• Fresh basil leaves: For garnish and a burst of freshness.
• Cooked jasmine rice: To serve alongside and soak up all that delicious sauce.

How to Make Beef Panang Curry

1. Start by heating the vegetable oil in a large skillet or wok over medium heat. You want it hot enough to cook the beef quickly.
2. Add the Panang curry paste and cook for 1-2 minutes until fragrant. The aroma will fill your kitchen, trust me!
3. Stir in the sliced beef, cooking until it’s browned. This should take just a few minutes.
4. Pour in the coconut milk, fish sauce, and sugar. Stir everything together until well combined.
5. Add the red bell pepper and green beans, cooking for an additional 5-7 minutes or until the vegetables are tender and the beef is cooked through.
6. Remove from heat and garnish with fresh basil leaves. You can never have too much basil!
7. Serve hot with cooked jasmine rice. Dive in!

Substitutions & Additions

If you want to mix things up a bit, here are some great ideas:

• Swap the beef for chicken or tofu for a different protein.
• Use other vegetables like carrots or snap peas based on what you have on hand.
• Add some heat with sliced chilies if you like it spicy.

Tips for Success

To ensure your curry turns out perfectly every time, keep these tips in mind:

• Don’t rush the cooking of the curry paste; it needs that time to develop flavor.
• Be careful not to overcook the vegetables; they should still have a bit of crunch.
• Make it ahead of time! Curry tastes even better the next day after the flavors meld together.

How to Store Beef Panang Curry

If you have leftovers (which is rare because it’s so good!), store them in an airtight container in the fridge. It will last for about 3-4 days. You can also freeze it for up to 3 months. Just be sure to thaw it in the refrigerator before reheating.

FAQs

Can I make this dish vegetarian? Yes! Just swap the beef for tofu or your favorite vegetables.

How can I make it spicier? Add more curry paste or some fresh chilies to amp up the heat.

Can I use other types of curry paste? Absolutely! Red or green curry paste will work, though the flavor will change slightly.

What should I serve with Beef Panang Curry? Jasmine rice is a classic choice, but it also pairs well with rice noodles.

This Beef Panang Curry is one of those recipes you will want to keep close to your heart. It’s quick, flavorful, and perfect for any occasion. For more delicious recipes, check out my easy zucchini slice recipe or steaky chips with peppercorn sauce for treats you will love!

Don’t forget to follow my Pinterest account for more tasty ideas and inspiration!

Beef Panang Curry

There's something so comforting about a rich and fragrant curry simmering away on the stove. The warmth of the spices, the creaminess of the coconut milk, and tender slices of beef all come together to create a dish that feels like a warm hug.

Print Recipe Pin Recipe

Course: Dinner, Main Course

Cuisine: Thai

Ingredients Equipment Method Notes

Ingredients

  

For the Beef Panang Curry

• 1 lb beef thinly sliced, choose a tender cut like sirloin
• 2 tbsp vegetable oil to cook the beef and curry paste
• 2 tbsp Panang curry paste the star of the dish for rich flavor
• 1 can coconut milk (14 oz) creamy and balances spices
• 1 tbsp fish sauce for umami flavor
• 1 tbsp sugar to enhance flavors
• 1 medium red bell pepper sliced, adds color and sweetness
• 1 cup green beans trimmed, for crunch and color
• Fresh basil leaves
• Cooked jasmine rice

Equipment

• Large Skillet or Wok

Method

 

1. Step 1: Start by heating the vegetable oil in a large skillet or wok over medium heat. You want it hot enough to cook the beef quickly.
2. Step 2: Add the Panang curry paste and cook for 1-2 minutes until fragrant.
3. Step 3: Stir in the sliced beef, cooking until it’s browned. This should take just a few minutes.
4. Step 4: Pour in the coconut milk, fish sauce, and sugar. Stir everything together until well combined.
5. Step 5: Add the red bell pepper and green beans, cooking for an additional 5-7 minutes or until the vegetables are tender and the beef is cooked through.
6. Step 6: Remove from heat and garnish with fresh basil leaves.
7. Step 7: Serve hot with cooked jasmine rice.

Notes

Make it ahead of time! Curry tastes even better the next day after the flavors meld together. Store leftovers in an airtight container in the fridge for about 3-4 days or freeze for up to 3 months.