Name: Beef Panang Curry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 tbsp oil; 1 onion (sliced); 1 red bell pepper (sliced); 1 yellow bell pepper (sliced); 2 cloves garlic (peeled and minced); 1 tbsp ginger paste; 2 tbsp panang curry paste; 2 tbsp peanut butter; 6 kaffir lime leaves (roughly torn); 400 g (14 oz) beef steak, thinly sliced; 400 ml (14 oz) full-fat coconut milk; 2 tbsp lime juice; 2 tbsp palm sugar or light brown sugar; 1 tbsp fish sauce; 10 Thai basil leaves; Boiled rice (long grain or jasmine); 2 tbsp chopped unsalted peanuts; 2 spring onions (chopped); 8-12 Thai basil leaves

Why You’ll Love Beef Panang Curry Recipe

This recipe is quick and easy, making it perfect for busy evenings when you still want something homemade and satisfying. The combination of coconut milk, curry paste, peanut butter, and lime creates a sauce that is creamy, slightly sweet, savory, and full of depth. Thinly sliced steak cooks quickly and stays tender, while the peppers and onion add freshness and color. It is also easy to customize depending on how spicy, sweet, or saucy you like your curry.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tbsp oil

1 onion, sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

2 cloves garlic, peeled and minced

1 tbsp ginger paste

2 tbsp panang curry paste

2 tbsp peanut butter

6 kaffir lime leaves, roughly torn

400 g thick beef steak, thinly sliced against the grain

400 ml full-fat coconut milk

2 tbsp lime juice

2 tbsp palm sugar or light brown sugar

1 tbsp fish sauce

10 Thai basil leaves

Boiled rice, for serving

2 tbsp chopped unsalted peanuts

2 spring onions, chopped

8 to 12 Thai basil leaves, for garnish

Directions

Heat the oil in a wok or large frying pan over medium-high heat.

Add the sliced onion, red bell pepper, yellow bell pepper, garlic, and ginger paste. Stir-fry for 2 minutes until the vegetables begin to soften slightly.

Add the panang curry paste, peanut butter, and torn kaffir lime leaves. Cook for 3 to 4 minutes, stirring often, until everything is fragrant and well combined.

Add the thinly sliced beef and stir-fry for 2 to 3 minutes, separating the slices as they cook. The beef should be partly cooked at this stage.

Pour in the coconut milk, then add the lime juice, sugar, and fish sauce. Stir well and bring the curry to a gentle simmer. Let it cook for 5 minutes until the sauce thickens slightly.

Stir in the Thai basil leaves and turn off the heat.

Serve hot over boiled rice, then finish with chopped peanuts, spring onions, and extra Thai basil leaves.

Servings and timing

This recipe makes 4 servings.

Preparation and cooking time together take about 30 minutes, making it a great option for a fast lunch or dinner.

Variations

You can swap the beef for chicken, shrimp, or tofu if you want a different protein. For a spicier curry, add extra panang curry paste or a sliced red chili. If you prefer a milder version, reduce the curry paste slightly and add a little more coconut milk.

For extra vegetables, try adding green beans, snap peas, carrots, or baby corn. You can also make the sauce a little richer by using an extra spoonful of peanut butter. To keep it lower in carbs, serve the curry with cauliflower rice instead of regular rice.

Storage/Reheating

Store any leftover Beef Panang Curry in an airtight container in the refrigerator for up to 3 days. The flavors often deepen as it sits, which makes leftovers especially tasty.

To reheat, warm it gently in a pan over low to medium heat, stirring occasionally until heated through. You can also microwave it in short intervals, stirring in between. If the sauce thickens too much after chilling, add a small splash of water or coconut milk to loosen it.

This curry can also be frozen for up to 2 months, though the texture of the peppers may soften a bit after thawing.

FAQs

What cut of beef works best for Panang curry?

Tender cuts such as sirloin, ribeye, rump, or flank steak work well because they cook quickly and stay juicy when sliced thinly against the grain.

Is Beef Panang Curry very spicy?

It usually has a medium heat level, but the spice depends on the curry paste you use. You can easily make it milder or hotter to suit your taste.

Can I make this curry ahead of time?

Yes, you can make it ahead and reheat it later. The flavor often becomes even better after a few hours in the fridge.

What does Panang curry taste like?

Panang curry is rich, creamy, slightly sweet, savory, and fragrant. It often has nutty notes from peanuts and a bright citrusy aroma from kaffir lime leaves.

Can I use dried kaffir lime leaves?

Yes, dried kaffir lime leaves work well in this recipe. Fresh leaves may give a brighter aroma, but dried ones still add great flavor.

What can I use instead of Thai basil?

Regular basil can be used if Thai basil is not available. The flavor will be a little different, but it will still taste delicious.

Can I use chicken instead of beef?

Yes, thinly sliced chicken breast or thigh is a great substitute. Just cook it until fully done before serving.

Why do I need to slice the beef against the grain?

Slicing against the grain shortens the muscle fibers, which helps make the beef more tender and easier to chew.

What should I serve with Beef Panang Curry?

Boiled jasmine rice or long grain rice is a classic choice. You can also serve it with noodles or cauliflower rice.

Can I make this dairy-free and gluten-free?

This recipe is naturally dairy-free if made as written. To keep it gluten-free, make sure your curry paste and fish sauce are certified gluten-free.

Conclusion

Beef Panang Curry is a simple yet impressive meal that delivers big flavor in very little time. With tender beef, colorful vegetables, and a creamy, aromatic sauce, it is the kind of recipe that feels comforting, fresh, and deeply satisfying all at once. Whether you make it for a quick family dinner or a special homemade meal, this curry is sure to become a favorite.