Beef Panang Curry

There’s something deeply comforting about a rich, fragrant curry spooned over rice. This Beef Panang Curry is the kind of dinner that feels both indulgent and utterly attainable—creaminess from coconut cream, warming spices, and tender slices of beef all coming together in a glossy, aromatic sauce. I use chuck roast thinly sliced for a tender bite that soaks up the curry flavors. Read on for a friendly, step-by-step guide that turns pantry staples into a show-stopping weeknight meal.

Why you’ll love this recipe

This version of Beef Panang Curry balances spice and creaminess. The curry paste is bright with lemongrass and galangal, nutty from roasted peanuts, and earthy from coriander and cumin. Coconut cream gives the sauce body while a touch of palm sugar and a splash of fish sauce round out the savory-sweet profile. The result is a curry that’s layered and deeply satisfying—great for a dinner that feels a little special without requiring a long prep time.

Ingredients

• 1lb (500g) beef, sliced into about 1/4-inch (5mm) thick (I use chuck roast here)
• 5 tablespoons oil
• 3 kaffir lime leaves, thinly shredded
• 16oz (455g) coconut cream, or coconut milk
• 1 tablespoon palm sugar, or sugar
• 1 tablespoon fish sauce
• salt and sugar, to taste
• 1 tablespoon oil
• 1 tablespoon water
• 2 1/2 tablespoons chili powder
• 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
• 2 shallots
• 2 cloves garlic
• 1 1/2 tablespoons red-skin roasted peanuts
• 1 teaspoon shrimp paste, belacan (substitute: 1 teaspoon fermented soybean paste)

Note: The ingredient list above is the source of truth for names and quantities used in the directions.

Prep work (15 minutes)

• Slice the beef into roughly 1/4-inch (5mm) pieces. If it’s easier, partially freeze the chuck roast for 20–30 minutes to make slicing thinner pieces simpler.
• Thinly shred the kaffir lime leaves.
• Chop the galangal into small pieces so it blends smoothly. Cut the white part of the lemongrass into 2-inch (5cm) lengths and slice or bruise them so they release flavor. Trim and roughly chop cilantro stems (or roots) and peel the shallots and garlic.
• Measure out the spices: chili powder, coriander, cumin, and salt. Have the palm sugar, fish sauce, coconut cream, and oil ready.
• Crush the red-skin roasted peanuts roughly—use a mortar and pestle, knife, or food processor—until they are coarsely ground but still a bit textured.

Making the Panang curry paste

Panang curry gets a lot of its character from the paste. We’ll make a small batch right in a food processor or blender.

1. Place chopped galangal, lemongrass pieces, cilantro stems (or roots), peeled shallots, peeled garlic, roughly crushed peanuts, chili powder, coriander powder, cumin powder, 1 teaspoon salt, and 1 teaspoon fermented soybean paste (as the shrimp-paste substitute) into a food processor or blender.
2. Add 1 tablespoon oil and 1 tablespoon water to help the blades engage the ingredients and create a smoother paste.
3. Blend until you have a cohesive paste. Scrape down the sides as needed. The paste should be somewhat smooth but can have a little texture from the peanuts—this adds a pleasant bite to the curry.

Cooking the curry (20–25 minutes)

1. Heat a large skillet or wok over medium heat. Add 5 tablespoons oil and let it warm until shimmering but not smoking.
2. Add the prepared curry paste to the hot oil. Fry the paste, stirring constantly, for 2–3 minutes. This step deepens the flavors and helps the spices bloom in the oil. You should smell a fragrant, toasty aroma as the paste cooks.
3. Add the sliced beef to the skillet and stir to coat each slice with the paste. Sear the beef for 2–3 minutes, stirring frequently, until the edges begin to brown. The beef does not need to be fully cooked at this stage because it will finish cooking in the coconut cream.
4. Pour in the coconut cream (16oz / 455g) and stir to combine. Bring the mixture to a gentle simmer. Reduce heat to maintain a low simmer—bubbles should form slowly at the surface.
5. Add the shredded kaffir lime leaves, 1 tablespoon palm sugar (or sugar), and 1 tablespoon fish sauce. Stir to dissolve the sugar and incorporate the seasonings into the sauce.
6. Simmer gently for 8–10 minutes, stirring occasionally, until the beef is tender and the sauce has slightly thickened. Taste and adjust seasoning with additional salt or sugar as needed. If you prefer a thinner consistency, add a splash of water; if you prefer it thicker, simmer a few minutes longer to reduce the sauce.

Finishing touches

• Once the beef is tender and the flavors have melded, remove from heat and taste one last time. Adjust salt or sugar to balance the savory and sweet notes.
• Serve the curry immediately over steamed jasmine rice or with flatbreads. Garnish with extra shredded kaffir lime leaf or a sprinkle of crushed roasted peanuts for texture.

Serving suggestions

This Beef Panang Curry sings with simple sides: steamed rice to soak up the sauce, cucumber slices for a bright crunch, or a crisp green salad to cut through the richness. For a restaurant-style finish, add a few basil leaves or thinly sliced red chilies just before serving.

Make-ahead and storage

The curry keeps very well. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat, adding a splash of water or coconut milk if the sauce has thickened. You can also freeze portions for up to 2 months—thaw overnight in the fridge before reheating.

Notes and tips

• Beef cut: I recommend chuck roast because it becomes tender and absorbs flavors nicely. Slice against the grain for the most tender bites.
• Coconut cream vs. milk: Coconut cream yields a richer, silkier sauce. Coconut milk will still work but expect a slightly lighter texture.
• Adjust spice: If the curry seems too hot, add a tablespoon more coconut cream or a pinch more palm sugar. If it’s too mild, a sprinkle of chili powder will lift it.
• Shrimp paste substitute: This recipe uses 1 teaspoon fermented soybean paste instead of shrimp paste; it provides that deep umami without changing the character of the dish.

Final thoughts

Beef Panang Curry is a recipe that rewards a bit of hands-on work—making the paste and simmering the sauce create layers of flavor that feel sophisticated but are entirely within reach. With tender slices of chuck roast, creamy coconut, and a fragrant spice paste, this dish makes any evening feel special. Gather your ingredients, follow the step-by-step directions, and enjoy a bowlful of comfort and bold, aromatic flavor.

Beef Panang Curry

A rich, fragrant Thai-style Panang curry with tender slices of beef simmered in creamy coconut and aromatic spices.

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Prep Time 5 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb beef (chuck roast or similar), sliced 1/4-inch (5 mm) thick about 500 g
• 5 tablespoons oil
• 3 kaffir lime leaves, thinly shredded
• 16 oz coconut cream (or coconut milk) about 455 g
• 1 tablespoon palm sugar (or regular sugar)
• 1 tablespoon fish sauce
• salt and sugar to taste
• 1 tablespoon oil (for stir-frying)
• 1 tablespoon water
• 2 1/2 tablespoons chili powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon salt (for spice paste)
• 1/2 inch galangal, chopped about 1 cm
• 1 lemongrass (white part only), cut into 2-inch (5 cm) lengths
• 1 tablespoon cilantro stems or roots
• 2 shallots
• 2 cloves garlic
• 1 1/2 tablespoons red-skin roasted peanuts
• 1 teaspoon shrimp paste (belacan)

Equipment

• Wok or large skillet
• blender or mortar and pestle
• Knife
• Cutting Board
• Measuring Spoons
• Measuring cup

Method

 

1. Prepare the spice paste: combine chili powder, ground coriander, ground cumin, 1 tsp salt, chopped galangal, lemongrass (white part), cilantro stems/roots, shallots, garlic, roasted peanuts, shrimp paste, and 1 tablespoon water in a blender or mortar and pestle and process to a smooth paste.
2. Heat 1 tablespoon oil in a wok or large skillet over medium heat. Add shredded kaffir lime leaves and stir-fry 30 seconds until fragrant.
3. Add the spice paste to the wok and stir-fry 1–2 minutes until fragrant, then continue stirring over medium heat until the oil begins to separate slightly from the paste.
4. Turn heat to medium-high, add the sliced beef and stir-fry about 2 minutes until the exterior is seared.
5. Pour in the coconut cream and briefly bring to a light boil for 1–2 minutes, stirring to combine.
6. Add 1 tablespoon palm sugar and 1 tablespoon fish sauce, stir well, then reduce heat to medium-low, cover, and simmer gently for 45–60 minutes until the beef is tender.
7. Adjust seasoning with additional salt, fish sauce, or a bit of sugar to taste; if the curry is too dry, stir in a little water to reach your desired consistency.
8. Serve hot with steamed jasmine rice.

Notes

• Use coconut cream for a richer sauce or coconut milk for a lighter curry.
• Simmer until beef is fork-tender for best texture.
• Adjust chili amount to control spiciness.
• Roasted peanuts add traditional nuttiness to the paste.