How to Make Panang Beef Curry

Traditionally made with beef, the flavours in Panang Curry draw comparisons with Thai Red curry. The secret to the perfect Panang is frying the meat in the thick paste, as opposed to boiling it. This creates delightfully vibrant flavours and tender meat, without having excess sauce to deal with.

A word of warning, this curry is hot! If you prefer less hear, lower the amount of chilli and increase the amount of tomato puree. Why would you want to do that though!?

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5 from 2 votes

Panang Beef Curry

Traditionally made with beef, Panang Curry offers vibrant flavours and tender meat, similar to Thai Red Curry. The secret lies in frying the meat in the thick paste rather than boiling it, creating an intensely flavoured and delicious dish. Note: This curry is hot!

Prep Time20 minutes mins

Cook Time15 minutes mins

Total Time35 minutes mins

Course: Dinner

Cuisine: Paleo, Thai

Keyword: paleo curry, Panang beef curry, spicy beef curry, Thai cuisine, Thai curry

Servings: 4 Serves

Calories: 400kcal

Cost: $30

Equipment

• Food processor
• Large pan

Ingredients

For the paste:

• 5 red birds eye chillies deseeded and chopped
• 2 tbsp tomato puree
• 2 shallots
• 3 cm fresh galangal chopped
• 2 tsp shrimp paste
• 4 cloves garlic
• Juice of ½ lime
• 1 ½ tbsp ground cumin
• 1 ½ tbsp ground coriander
• 1 tsp turmeric

For the curry:

• 400 g beef fillet sliced
• 1 x 400ml can coconut milk
• 2 tbsp fish sauce
• Juice of ½ lime
• Large handful fresh coriander to serve

Instructions

• Make the Paste: Combine all paste ingredients in a food processor, and blitz to a puree.
• Sear the Beef: Heat a large pan to a high heat with a little olive oil. Sear the beef strips for 1 minute each side, so they are just browned but still pink in the middle. Set aside.
• Cook the Paste: Lower the heat in the pan to medium. Open the coconut milk, and take 1 tbsp of the thickest ‘cream’ part from the top. Add to the pan – it should begin to sizzle right away. Stir in the curry paste to the coconut cream. Simmer for 4 – 5 minutes to release the flavours, stirring well to ensure it doesn’t burn. Keep adding a little extra coconut milk at a time if it looks too dry.
• Finish the Curry: Return the beef to the pan, tossing it well to coat in the thick sauce. Add a little more coconut milk so there is a little excess liquid in the pan. Add the fish sauce, then simmer for another 2 – 3 minutes. Serve over rice with a squeeze of lime and plenty of fresh coriander.

Notes

• Adjust the amount of chillies to your spice preference.
• This curry pairs well with cauliflower rice for a Paleo-friendly option.
• For extra vegetables, consider adding sliced bell peppers or green beans to the curry.