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Savory Thai Beef Panang Curry

Time: Approximately 40 minutes. Cook
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Thai cuisine is renowned for its intricate blend of flavors, harmoniously combining sweet, sour, salty, and spicy elements into mouthwatering dishes. Among these culinary treasures, Beef Panang Curry stands out as a rich and savory delight. Originating from Thailand, this dish carries a rich history and a depth of flavors that have captivated taste buds around the world. In this culinary adventure, we will explore the origins and step-by-step preparation of a sumptuous Savory Thai Beef Panang Curry that will transport you to the heart of Thailand’s culinary traditions.

Historical Context: Panang Curry, also spelled as “Phanaeng” or “Panaeng,” is believed to have originated from the southern regions of Thailand. Its history traces back to the time when Thai cooks were influenced by neighboring countries, such as Malaysia and Indonesia. This blend of culinary influences led to the creation of Panang Curry, which is known for its distinctive flavors and creamy texture.

Traditionally, Panang Curry was prepared with pork, but as the dish gained popularity, variations emerged to suit different tastes and preferences. Today, it can be made with a variety of proteins, including chicken, shrimp, tofu, or beef.


1. Prep the Ingredients: Start by thinly slicing the beef sirloin and set it aside. Slice the red bell pepper into strips, the Thai eggplant into thin rounds, and the kaffir lime leaves if using. Crush the roasted peanuts for garnish.

2. Heat the Oil and Curry Paste: In a large skillet or wok, heat the vegetable oil over medium heat. Add the Panang curry paste and stir-fry it for a minute or until it becomes aromatic.

3. Add the Beef: Add the thinly sliced beef sirloin to the skillet. Stir-fry the beef until it changes color and is partially cooked, about 2-3 minutes.

4. Coconut Milk and Simmer: Pour in the can of coconut milk, stirring well to combine it with the curry paste and beef. Bring the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

5. Season the Curry: Add fish sauce and palm sugar to the curry, adjusting the amounts to your taste.

6. Add Vegetables: Toss in the sliced red bell pepper, Thai eggplant, and kaffir lime leaves if using. Let them simmer in the curry until they become tender, which should take about 5-7 minutes.

7. Finish with Basil and Chilies: Just before serving, stir in the fresh Thai basil leaves. If you desire extra heat, add some thinly sliced Thai bird’s eye chilies.

8. Serve with Rice: Scoop the savory Thai Beef Panang Curry into serving bowls. Garnish with crushed roasted peanuts for added texture and flavor. Traditionally, this dish is served with jasmine rice or Thai sticky rice.

Conclusion: Thai Beef Panang Curry is a testament to the rich culinary history of Thailand, where diverse influences have come together to create a dish that continues to captivate taste buds worldwide. Whether you’re exploring the depths of Thai cuisine or seeking a flavorful adventure, this recipe offers a delightful journey into the heart of Thailand’s culinary traditions. With a balance of savory and creamy elements, it’s a dish that will keep you coming back for more, each bite a taste of Thailand’s cultural tapestry. Enjoy your culinary voyage with this delectable Savory Thai Beef Panang Curry!


prep time
ion Time: About 20 minutes.
cooking time
Time: Approximately 40 minutes.
4 servings.
total time
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  • Large skillet or wok

  • Wooden spoon or spatula

  • Cutting board and knife

  • Measuring spoons and cups

  • Can opener

  • Serving bowls and rice cooker (for serving with rice)


  • 1 pound (450g) beef sirloin, thinly sliced

  • 2 tablespoons Panang curry paste

  • 1 can (14 ounces) of coconut milk

  • 2 tablespoons vegetable oil

  • 2 kaffir lime leaves, thinly sliced (optional)

  • 1-2 tablespoons fish sauce, to taste

  • 1-2 tablespoons palm sugar or brown sugar, to taste

  • 1 red bell pepper, sliced into strips

  • 1 small Thai eggplant, sliced (or substitute with Japanese eggplant)

  • 4-5 fresh Thai basil leaves (or regular basil leaves)

  • Thai bird's eye chilies, thinly sliced (optional, for extra heat)

  • A handful of roasted peanuts, crushed (optional, for garnish)


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