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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.
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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.