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Beef Panang Curry |

Beef Panang Curry

5 from 1 review

  • Author: Sherri Pengjad
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Gluten Free


Need a quick weeknight dinner that’s easy, has a few ingredients, is fun and flavor-packed? Beef Panang Curry is here!



23 tbsp Thai Panang curry paste, homemade using my recipe, or  Mae Ploy brand 

1 13.5 ounce can of coconut milk:

2 lb sirloin steak, thinly sliced, but really you can use, any kind of beef that you would eat as a steak

23 tbsp palm sugar

12 tbsp fish sauce

3 kaffir lime leaves, thinly slivered

12 Thai fresh chilies, thinly slivered


  1. Warm a wok or large frying pan of choice over medium heat and once warm add oil of choice.
  2. Add the top part of the can of coconut milk, and stir it into the oil until warmed and bubbly.
  3. Add in the Thai Panang Curry paste, and stir until it starts to smell amazing and is incorporated into the coconut milk.
  4. Add the beef, stir it up, and once it’s about halfway cooked, add in the rest of the coconut milk. 
  5. Cook for a few minutes until meat is cooked through. 
  6. Add in palm sugar and fish sauce to taste. 
  7. Sprinkle slivered or flash fried kaffir lime leaves on top.
  8. Enjoy!


Looking for ingredient substitutions or recipe tips? Look up in the post!

  • Prep Time: 10
  • Cook Time: 20
  • Category: Curry
  • Method: Stir-Fry
  • Cuisine: Thai

Keywords: beef Panang curry, Panang curry beef, beef curry, beef thai curry, thai curry beef, Panang curry, homemade Panang curry paste, thai curry