📝 About This Recipe
Originating from Central Thailand, Panang Curry is the richer, creamier, and more refined cousin of Red Curry, distinguished by its thick coconut base and subtle nutty undertones. This dairy-free masterpiece features a luscious sauce infused with aromatic kaffir lime leaves and crushed peanuts, balancing salty, sweet, and spicy notes perfectly. It is a soul-warming dish that brings the vibrant street food energy of Bangkok directly to your dining table.
🥗 Ingredients
The Protein
- 1 lb Sirloin or Ribeye steak (thinly sliced against the grain into bite-sized strips)
Curry Base & Aromatics
- 3-4 tablespoons Panang curry paste (Mae Ploy or Maesri brands are recommended for authenticity)
- 14 oz Full-fat coconut milk (one can, do not shake before opening)
- 1 tablespoon Coconut oil (only if the coconut cream doesn't separate)
- 3 tablespoons Roasted unsalted peanuts (finely crushed into a coarse powder)
Vegetables & Seasoning
- 1 Red bell pepper (sliced into thin strips)
- 2 tablespoons Fish sauce (adjust to taste for saltiness)
- 1.5 tablespoons Palm sugar (finely chopped; brown sugar is a suitable substitute)
- 6 pieces Kaffir lime leaves (stems removed and sliced into very fine ribbons)
For Garnish
- 1-2 Thai red chilies (thinly sliced on a bias)
- 1/2 cup Thai Basil (fresh leaves only)
👨🍳 Instructions
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1
Open the can of coconut milk without shaking it. Carefully spoon out the thick 'cream' from the top (about 1/2 cup) and set it aside from the watery liquid below.
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2
Place a large wok or deep skillet over medium heat. Add the reserved thick coconut cream and stir constantly for 3-5 minutes until it begins to bubble and the oil starts to separate from the solids.
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3
Add the Panang curry paste to the bubbling coconut cream. Use your spatula to break up the paste and fry it in the oil for 2-3 minutes until it becomes highly fragrant and turns a deep, rich red.
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4
Stir in the finely crushed peanuts. This adds the signature thickness and nutty profile unique to Panang curry.
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5
Increase the heat to medium-high and add the sliced beef. Toss the beef in the paste until it is about 70% cooked and well-coated in the aromatics.
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6
Pour in the remaining coconut milk from the can. Stir gently to combine everything into a smooth, velvety sauce.
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7
Add the sliced red bell peppers and half of the kaffir lime leaf ribbons. Let the curry simmer gently for 5 minutes.
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8
Season the sauce by adding the fish sauce and palm sugar. Stir until the sugar is completely dissolved.
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9
Taste the sauce. It should be a harmonious balance of salty and sweet with a rich, creamy finish. Add a splash more fish sauce if needed.
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10
Turn off the heat and fold in the Thai basil leaves. The residual heat will wilt them and release their anise-like aroma without losing their color.
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11
Transfer the curry to a serving bowl. Garnish with the remaining kaffir lime ribbons and sliced red chilies for a pop of color and heat.
💡 Chef's Tips
Always fry your curry paste in the coconut cream first; this 'blooms' the spices and creates a much deeper flavor profile. If your beef is a tougher cut, simmer it in the coconut liquid for 15 minutes before adding the paste to ensure tenderness. To get those paper-thin kaffir lime ribbons, stack the leaves, roll them tightly like a cigar, and slice with a very sharp knife. Don't skip the peanuts—they provide the essential body and texture that defines a Panang curry compared to a Red curry. Use palm sugar if possible; its caramel-like mellow sweetness is far superior to white granulated sugar in Thai cooking.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of fragrant Jasmine rice to soak up the rich sauce. Pair with a crisp, cold Singha beer or a dry Riesling to cut through the creaminess of the coconut. Include a side of Thai cucumber relish (Ajad) to provide a refreshing, acidic contrast to the savory curry. For a lower-carb option, serve over cauliflower rice or steamed green beans. A side of Thai-style fried egg (Kai Dao) with crispy edges adds a wonderful texture to the meal.