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4.5 from 36 votes

Beef Panang Curry Recipe

Explore the rich depths of flavor in our Beef Panang Curry, where fiery Panang curry sauce, velvety coconut milk, zesty lime leaves and crunchy peanuts meet for an unforgettable taste sensation, ready in 30 minutes!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 Servings
Calories: 364 kcal
Course: Main Course
Cuisine: Thai

Ingredients

  • 1 c. coconut milk* divided
  • 2 Tbsp. Panang curry paste**
  • 1/2 c. water
  • 2 Tbsp. fish sauce
  • 2 Tbsp. palm sugar***
  • 3 wild lime leaves****
  • 1/2 lb. boneless beef such as tri-tip, very thinly sliced crosswise into 2-inch strips
  • 3 Tbsp. ground peanuts*****
  • 1/4 c. basil leaves preferably Thai basil leaves or Holy basil, roughly chopped
  • * See notes below for substitution options

Instructions

    Cup of Yum
  1. Pour a half cup of coconut milk into a wok or skillet set over medium-high heat. Once hot and foaming, add the Panang curry paste and use the back of a wooden spoon to break apart any large chunks. Stir the curry paste and the coconut milk until fully combined.
  2. Reduce the heat to medium and add the rest of the coconut milk, water, fish sauce, palm sugar, and lime leaves. Let simmer for a few minutes, then add the thinly sliced beef and stir.
  3. Cook the beef, stirring occasionally, for 3 minutes or more as needed to fully cook. Add the ground peanuts and reduce the heat to low. Stir to combine the peanuts with the curry.
  4. Just before serving, turn off the heat and remove the wild lime leaves. Add the basil leaves and stir. Serve with rice.

Notes

  • * When I have a recipe that calls for just part of a can of coconut milk, I like to use the leftovers to replace part of the water used to make rice. It really adds a delicious flavor and texture to the rice and keeps me from finding wasted Tupperware containers of coconut milk in the back of my fridge.
  • **Substitute red curry paste or Massaman curry paste if you don’t have Panang.
  • ***Use brown sugar if you don’t have palm sugar.
  • ****Wild lime leaves make all the difference in the world, but the curry will still taste delicious without them. If you can’t find any, substitute 1 Tbsp. fresh lime juice. If using lime juice instead, add it at the very end along with the basil.
  • *****I threw some peanuts in my food processor until ground, but you could also use regular peanut butter.
  • You can store Beef Panang Curry in an airtight container in the refrigerator for up to 3 days. For longer storage, it freezes well for up to 3 months. Thaw in the fridge overnight before reheating.
  • To reheat, gently warm it on the stove over low heat, stirring occasionally, to prevent the coconut milk from separating. Avoid microwaving as it can unevenly heat the curry and affect its texture.

Nutrition Information

Serving 1serving Calories 364kcal (18%) Carbohydrates 11g (4%) Protein 20g (40%) Fat 28g (43%) Saturated Fat 16g (80%) Polyunsaturated Fat 9g Cholesterol 52mg (17%) Sodium 817mg (34%) Fiber 1g (4%) Sugar 7g (14%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 364

% Daily Value*

Serving 1serving
Calories 364kcal 18%
Carbohydrates 11g 4%
Protein 20g 40%
Fat 28g 43%
Saturated Fat 16g 80%
Polyunsaturated Fat 9g 53%
Cholesterol 52mg 17%
Sodium 817mg 34%
Fiber 1g 4%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.