Authentic Panang Curry (Quick with Few Ingredients)

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Beef Panang curry done in 30 minutes! It is rich and creamy with bold flavor.

Panang curry is one of the milder Thai dishes, and only requires a few ingredients, the end result, thinly sliced beef in an aromatic creamy curry sauce topped with lime leaves served over white rice. That's it. This is how Thai's eat Panang curry, it's truly comfort food, perfect for any meal!

If you're a Thai food lover like me you probably love a good Pad Thai or Fried Rice, but Thai food is so much more than those two dishes. Pad Thai to Thai's is like pizza to Italians, its a Thai staple, but there are so many other dishes, each just as good as the next, and Panang curry is one of them.

As much as I love Panang curry now, I have to be honest...growing up it wasn't one of my favorite Thai dishes, but over the years I've really grown to love it. I guess its true, your taste buds really do change as you get older. I find myself making Panang a lot more often now since its one of my hubby's favorites too, and the great thing is it is so quick and easy! You may even have the ingredients needed to make this dish at home, with the exception of the Panang curry paste (the star of the show).

Making Panang curry doesn't have to be intimidating. Despite Panang curry's bold flavors, it is a very simple dish that only takes about 30 minutes to make.

Gather your ingredients

• Panang curry paste
• Panang curry is a variation of red curry, but it is not the same as a red curry paste you find in most grocery stores. You can easily find this at any oriental grocery stores, but Amazon is your best bet for easy access.
• Coconut milk
• Beef
• Choose a tender cut like a New York strip if your feeling fancy or a cut most affordable to your liking.
• Fish sauce
• Jasmine rice for serving
• Lime leaf (optional)
• You can find lime leaf at most oriental grocery stores and freeze them for future use. They last several months in the freezer.

Using good quality Panang curry paste is key. P.S. Don't mistake Panang curry with Red curry!

If your heading to a regular grocery store for Panang curry paste, your out of luck. Most of the curry paste in the stores are red curry and likely not great for authentic cooking. Since this dish has very few ingredients, it's important to get good quality Panang curry paste. My go-to Thai brand, Maesri, can be found at virtually any Asian grocery store, but you can easily find this on Amazon. Maesri brand curry pastes are a staple in my family for several of our favorite curry dishes (e.g. green curry, massaman curry). I personally love using this brand myself because it doesn't contain flavor enhancers or MSG, and it gives me the authentic flavors I am looking for. Many Thai's will make their own curry paste from scratch, but lets be honest, thats doing a lot. Cooking doesn't have to take all day, that's why I'm here to deliver that hit the spot meal that won't break your back in the kitchen.

What sets Panang curry apart from other Thai curry dishes is the consistency of the coconut milk. Cooking down the coconut milk with Panang curry paste makes this a richer and creamier curry dish.

Before adding the curry paste in, reduce the coconut milk for at least 10 minutes until thicker consistency. Don't forget to only use the coconut milk and discard the coconut water. Using the coconut water will slow down the reducing process. We want that ideal creamy consistency for our panang curry.

How to eat Panang curry

Rice rice baby! Thai people eat rice with everything. So don't be surprise that in every Thai dish, you can expect me to recommend it with rice (usually Jasmine rice). Thats the thing with Thai curry. In no way is Thai curry eaten like soup, although you may see that in some recipes or even at Thai restaurants. Take the simplicity of Panang curry as is and complement it with the fluffy grains of Jasmine rice, and you'll enjoy every single bite. You won't regret it!

Beef panang curry

Thinly sliced beef in creamy curry sauce serve over rice

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course dinner, lunch, Main Course

Cuisine Thai

Servings 4

Ingredients  

• 1 can coconut milk
• ⅔ cup panang curry paste
• 1½ pound beef tender cut
• 1 tbsp fish sauce
• 2 tsp sugar
• handful mild pepper sliced
• handful kaffir lime leaves optional
• jasmine rice for serving

Instructions 

• In a medium-high heat, simmer 1 can of coconut milk for 15 mins to achieve the thick and creamy consistency. If your coconut comes as a big solid lump in water, use only the milk and discard the coconut water. The coconut water will prolong the simmering time.
• While the coconut milk is thickening, slice up peppers, lime leaves, and thinly sliced beef. Set aside.
• Once the coconut milk is thickened, add in the panang curry paste, fish sauce, and sugar. Cook on a medium-low heat for about 7 minutes. Stir often.
• Turn up the heat to medium. Add the beef and cook for 10 minutes or until the beef is done.
• Sprinkle in sliced peppers and lime leaves. Enjoy!