Beef Panang Curry

When I think of comfort food, Beef Panang Curry immediately comes to mind. This dish is a beautiful blend of rich flavors and aromas that transports me to the bustling streets of Thailand, where the scent of freshly made curry wafts through the air. I remember the first time I attempted to recreate this culinary delight in my own kitchen. The vibrant colors of the ingredients and the way they come together to create something magical felt like a dance. From the deep, nutty notes of the coconut cream to the aromatic kaffir lime leaves, every step in the cooking process was a joyful exploration. It’s more than just a meal; it’s an experience, a tradition, and a representation of love poured into a pot. I can’t wait for you to dive into this recipe and create your own Beef Panang Curry masterpiece.

Ingredients Required for Beef Panang Curry

The ingredients in Beef Panang Curry create a delightful harmony of flavors and textures. Each component plays a crucial role, from the creamy coconut cream that provides a base for the sauce to the aromatic kaffir lime leaves that elevate the dish. Together, they craft a rich and satisfying experience. Here’s what you will need:

• 1 lb (500g) beef, sliced into about 1/4-inch (5mm) thick
• 5 tablespoons oil, for frying
• 3 kaffir lime leaves, thinly shredded
• 16 oz (455g) coconut cream, or coconut milk for a lighter option
• 1 tablespoon palm sugar, or sugar for sweetness
• 1 tablespoon fish sauce, adding umami
• Salt and sugar, to taste
• 1 tablespoon oil, for frying
• 1 tablespoon water, to adjust consistency
• 2 1/2 tablespoons chili powder, for heat
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon salt
• 1/2 inch (1cm) galangal, chopped
• 1 lemongrass, use white part only, cut into 2-inch (5cm) length
• 1 tablespoon cilantro stems, or roots for flavor
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1 1/2 tablespoons red-skin roasted peanuts, for crunch
• 1 teaspoon shrimp paste, belacan

How to Make Beef Panang Curry

Making Beef Panang Curry is a delightful journey that combines simple steps with satisfying outcomes. After gathering your ingredients, follow these detailed steps to create a dish that will impress:

1. Start by blending all the spice ingredients into a smooth paste. It should have a fragrant aroma that fills your kitchen, enticing everyone around. Look for a beautiful consistency that’s neither too thick nor too runny.

2. Next, heat a generous amount of oil in a wok over medium heat. Once hot, add the shredded kaffir lime leaves and stir-fry for about 30 seconds. This step is crucial as it releases the oils and flavors of the leaves into the oil.

3. Add the spice paste from the first step into the wok. Stir-fry for 1 to 2 minutes until fragrant. The paste should darken slightly as it cooks, signaling that the spices are working their magic.

4. Reduce the heat to medium and continue stir-frying until the oil begins to separate slightly from the paste, about another minute. This is where the flavors deepen, creating a robust base for your curry.

5. Now, it’s time to add the beef. Cook it for about 2 minutes, stirring occasionally until it’s no longer pink. The beef should start to absorb those wonderful spices, enhancing its flavor.

6. Next, stir in the coconut cream and fry briefly for 1 to 2 minutes. The cream will meld with the spices, creating a luscious and creamy sauce. Enjoy the transformation of your dish as it changes color and texture.

7. Add the palm sugar and fish sauce, stirring well to combine all the flavors. This is the moment to adjust the seasoning with salt or fish sauce, and sugar to taste.

8. Cover the wok and reduce the heat to medium-low. Let it simmer for 45 minutes to 1 hour. As it cooks, the beef will become tender, and the flavors will meld beautifully.

9. Throughout the cooking process, check on your curry. If it appears too dry, feel free to add some water for a saucier texture. You want a rich gravy that will coat your rice perfectly.

10. Finally, serve your Beef Panang Curry hot with a side of steaming Jasmine rice. The rice will soak up all that delicious sauce, creating a perfect bite.

Substitutions and Tips

When making Beef Panang Curry, there are a few tips and substitutions that can enhance your cooking experience. Here are some valuable insights:

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop.
• Freezing: You can freeze this curry for up to three months. Thaw it overnight in the fridge before reheating.
• Pairing: Serve alongside steamed Jasmine rice or noodles to complement the rich flavors.
• Vegetable Additions: Feel free to add vegetables like bell peppers or spinach for added texture and nutrition.
• Fresh Herbs: Garnish with fresh cilantro or Thai basil before serving for a burst of freshness.

Serving Options for Beef Panang Curry

When it comes to serving Beef Panang Curry, the options are as delightful as the dish itself. Here are some serving suggestions to enhance your meal:

• Serve with Jasmine rice: The classic pairing, Jasmine rice absorbs the creamy curry sauce, making every bite blissful.
• Accompany with fresh salad: A crisp cucumber or papaya salad can balance the richness of the curry.
• Perfect for family dinners: This dish is great for gatherings, as it serves well in a large bowl, inviting everyone to help themselves.
• Great for special occasions: Impress guests during festive gatherings or dinner parties with this flavorful dish.
• Meal prep option: Prepare a larger batch on weekends for easy weekday lunches.

FAQ

Conclusion

Beef Panang Curry is a delightful balance of flavors, making it a standout dish in Thai cuisine. The creamy texture combined with aromatic spices creates a meal that is both comforting and satisfying. I encourage you to try this recipe; you won’t be disappointed. It’s perfect for family dinners or special occasions, and I promise it will become a beloved favorite in your home.

Beef Panang Curry

The ultimate comfort food, Beef Panang Curry is a creamy, aromatic delight that’s perfect for weeknight dinners or special occasions. Loaded with tender beef simmered in rich coconut cream and spices, it’s a dish that satisfies cravings and brings everyone to the table. Try making this delicious curry tonight!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 5 minutes mins

Course Dinner

Cuisine Thai

Servings 4 servings

Calories 350 kcal

Equipment

• Wooden Spoon
• Skillet
• Chef's Knife
• Saucepan
• Blender
• Baking Sheet

Ingredients

  

• 1 lb beef sliced into about 1/4-inch (5mm) thick
• 5 tablespoons oil for frying
• 3 pieces kaffir lime leaves thinly shredded
• 16 oz coconut cream or coconut milk for a lighter option
• 1 tablespoon palm sugar or sugar for sweetness
• 1 tablespoon fish sauce adding umami
• to taste salt and sugar
• 1 tablespoon oil for frying
• 1 tablespoon water to adjust consistency
• 2.5 tablespoons chili powder for heat
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon salt
• 1/2 inch galangal chopped
• 1 piece lemongrass use white part only, cut into 2-inch (5cm) length
• 1 tablespoon cilantro stems or roots for flavor
• 2 pieces shallots finely chopped
• 2 cloves garlic minced
• 1.5 tablespoons red-skin roasted peanuts for crunch
• 1 teaspoon shrimp paste belacan

Instructions

 

• Blend all the spice ingredients into a smooth paste.
• Heat oil in a wok and stir-fry the kaffir lime leaves for 30 seconds.
• Add the spice paste and continue stir-frying for 1–2 minutes, or until fragrant.
• Reduce the heat to medium and stir-fry until the oil begins to separate slightly.
• Add the beef and cook for 2 minutes.
• Stir in the coconut cream and fry briefly for 1–2 minutes.
• Add the palm sugar and fish sauce, stir well, then cover the wok.
• Reduce the heat to medium-low and simmer for 45 minutes to 1 hour, or until the meat is thoroughly cooked and tender to your liking.
• Adjust the seasoning with salt or fish sauce, and sugar to taste.
• Add some water if you prefer a saucier, gravy-like texture, or if the dish appears too dry.
• Serve with hot steamed Jasmine rice.

Notes

• Tip 1: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop.
• Tip 2: You can freeze this curry for up to three months. Thaw it overnight in the fridge before reheating.
• Tip 3: Serve alongside steamed Jasmine rice or noodles to complement the rich flavors.
• Tip 4: Feel free to add vegetables like bell peppers or spinach for added texture and nutrition.
• Tip 5: Garnish with fresh cilantro or Thai basil before serving for a burst of freshness.

Keyword Beef Panang Curry recipe, coconut beef curry, easy curry recipe, Thai curry dish