What makes Panang Curry different from red curry?

The difference between Thai Panang curry paste and Thai Red Curry paste is that Thai Panang curry paste has peanuts, and more cumin and coriander in it the paste and Thai Red Curry doesn’t.

What gives Panang Curry its flavor?

So many things! Panang Curry Paste has 14 ingredients just in the paste ! Some of the flavors you notice most are probably Thai spur chilies, Thai dried red chilies, kaffir lime leaves, lemongrass, galangal and shrimp paste.

Is Beef Panang Curry hot and spicy?

It depends! If you make your own Thai Panang Curry Paste, you can make it as spicy as you want, depending how many Thai dried chilies you put in. Store-bought Panang Curry Paste is usually spicy, so if you don't like spicy don't put in as much.

Is Panang Curry better with chicken or beef? What meat goes best with Panang Curry?

It depends what you prefer! Thai Hubby is a big fan of sirloin steak, and also loves it in Beef Pad See Ew . Many Thais love it with pork (that's my fav too!), but a lot of my American Thai cooking class students prefer Chicken Panang Curry . Do what you love!

Is Panang Curry good?

Yes! Panang Curry is so good! It's packed with spicy, umami, savory flavors that make your heart sing!

What kind of curry is Panang? Is Panang Curry Indian?

Panang is a Thai curry, not an Indian curry. A big difference between Thai curries and Indian curries is that Thai curries use a curry paste made with herbs like lemongrass, galangal, and kaffir lime leaves, and are made with coconut milk (no dairy). Indian curries often use spice blends instead of curry paste, and while some regions use yogurt, heavy cream, or ghee, others, especially in the south, also use coconut milk.

Beef Panang Curry - Thai-Foodie

Name: Beef Panang Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 1-2 tbsp coconut oil, or oil of choice that can handle a high heat; 2-3 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; 2-3 tbsp palm sugar; 1-2 tbsp fish sauce; 3 kaffir lime leaves, thinly slivered; 1-2 Thai fresh chilies, thinly slivered; a handful of Thai basil leaves (optional)

Description

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

Ingredients

Scale

1-2 tbsp coconut oil, or oil of choice that can handle a high heat

2-3 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

2-3 tbsp palm sugar

1-2 tbsp fish sauce

3 kaffir lime leaves, thinly slivered

1-2 Thai fresh chilies, thinly slivered

a handful of Thai basil leaves (optional)

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Instructions

Step 1: Warm the pan

Warm a wok or large frying pan over medium heat.

Once warm, add 1–2 tbsp coconut oil, or oil of choice.

Step 2: Bloom the curry paste

Scoop the thick top part of 1 13.5 ounce can of coconut milk into the pan, and stir it into the oil until warmed, bubbly, and glossy.

Add 2–3 tbsp Thai Panang curry paste, and stir until it starts to smell amazing and is fully incorporated into the coconut milk.

Step 3: Cook the beef

Add 2 lb sirloin steak, thinly sliced, and stir it into the curry paste mixture until the beef is coated.

Once the beef is about halfway cooked, add the rest of the 1 13.5 ounce can of coconut milk.

Cook for a few minutes, stirring often, until the beef is just cooked through and tender. Try not to overcook it since sirloin can get tough if it cooks too long.

Step 4: Season the curry

Add 2–3 tbsp palm sugar and 1–2 tbsp fish sauce, tasting and adjusting as needed.

If it tastes too salty, add a little more coconut milk or sugar. If it tastes too sweet, add a little more fish sauce. You’re looking for creamy, savory, salty-sweet Panang magic.

Step 5: Garnish and serve

Sprinkle 1–2 thinly slivered Thai fresh chilies, 3 thinly slivered kaffir lime leaves, and a handful of Thai basil leaves, if using, on top.

Serve hot with jasmine rice and enjoy!

Notes

Additions and Substitutions

Thai Panang curry paste substitute: If you don’t have Thai Panang Curry Paste, and don’t feel like making your own, you can substitute it with Thai Red Curry Paste.
Coconut milk substitute: the same amount of heavy cream, or milk of choice.
Sirloin steak substitute: any kind of beef that you would eat as a steak, or any other thinly sliced protein you’d like, chicken, pork, etc.
Palm sugar substitute: the same amount of brown sugar.
Fish sauce substitute: The same amount of your favorite soy sauce or coconut aminos.
Kaffir lime leaves substitute: just leave them out or ½ tsp lime zest for 1 leaf

Recipe Tips and Tricks

Cut the beef against the grain, which means to cut through the muscle fibers and make them shorter, in order to make sure the beef is tender and not chewy. Great, but how do you find the grain?
- Look for the muscle fibers, which are the lines running in one direction, all the way across the beef. If it’s hard to tell, pull each end of the beef in opposite directions. You’ll see the fibers stretch away from each other.
- Then cut across those at a perpendicular angle.
Make sure you fry the Panang curry paste well to help release all the flavor-packed curry paste flavors.

I hope you love this Beef Panang Curry! If you make it, be sure to leave a comment and a rating so I know how you liked it.

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