Spicy Panang Beef Curry
Indulge your taste buds with this irresistibly rich and fragrant Spicy Panang Beef Curry! This dish elevates the traditional Thai curry experience with tender beef, creamy coconut milk, and a medley of vibrant spices. Cooked to perfection, the heat from the chilies infuses the curry, while the roasted notes of ginger and lemongrass add a refreshing zest. Perfect for a cozy dinner or as a meal prep option, this curry retains its deliciousness even after reheating. Enjoy it over steamed jasmine rice for a truly authentic experience that rivals any Thai restaurant—guaranteed to impress your family and friends!
4
Servings
N/A
Calories
10
Ingredients
Ingredients
Beef
2 lbs (cubed)
Ginger
1/2 teaspoon (crushed)
Red chilies
2 (sliced)
Coconut milk
16 ounces (thick)
Garlic
1 tablespoon (minced)
Lemongrass
1 tablespoon (finely shredded)
Onion powder
1/2 teaspoon (none)
Garlic powder
1/2 teaspoon (none)
Panang curry paste
4 ounces (none)
Sugar
1 teaspoon (none)
Instructions
1
In a large skillet or wok, brown the cubed beef over medium-high heat until it is no longer pink on the outside. Remove from heat and drain excess fat.
2
In the same skillet, add the Panang curry paste and heat it over medium heat. Stir in the crushed ginger, sliced red chilies, and minced garlic. Sauté for 1-2 minutes until fragrant.
3
Pour in 2/3 of the thick coconut milk, stirring to combine with the curry mixture.
4
Add the onion powder, garlic powder, shredded lemongrass, and sugar to the skillet, mixing well to incorporate all the flavors.
5
Slowly stir in the remaining coconut milk until evenly combined.
6
Return the drained beef to the skillet and simmer the mixture for about 2 minutes, allowing the flavors to meld together.
7
Serve hot over jasmine rice, and reserve any remaining coconut milk for cooking rice or creating a delicious dessert.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Panang Beef Curry?
Spicy Panang Beef Curry is a rich, fragrant Thai dish featuring tender beef, creamy coconut milk, and a blend of aromatic spices.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What kind of beef should I use?
The recipe calls for 2 lbs of beef, cubed. Cuts like sirloin, flank steak, or chuck work well.
Is this Panang curry spicy?
Yes, it is a spicy dish due to the Panang curry paste and the addition of two sliced red chilies.
What should I serve with Spicy Panang Beef Curry?
It is best served hot over steamed jasmine rice for an authentic experience.
Can I make this recipe ahead of time?
Yes, this curry is excellent for meal prep as the flavors continue to develop and it reheats well.
How do I prepare the lemongrass?
The lemongrass should be finely shredded before being added to the skillet.
What is the purpose of adding sugar to the curry?
A small amount of sugar is used to balance the heat from the chilies and the saltiness of the curry paste.
Can I use light coconut milk instead of thick coconut milk?
You can, but the sauce will be thinner and less creamy than the version made with thick coconut milk.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
What is Panang curry paste?
It is a concentrated Thai spice paste usually containing dried chilies, galangal, lemongrass, coriander root, and cumin.
How long does it take to brown the beef?
Brown the beef over medium-high heat until it is no longer pink on the outside, which usually takes a few minutes.
Does this recipe contain garlic?
Yes, it uses both minced fresh garlic and garlic powder for a layered flavor.
Can I substitute the beef with another protein?
Yes, chicken, shrimp, or tofu can be used as alternatives to beef.
What can I do with leftover coconut milk?
Remaining coconut milk can be used for cooking rice or creating delicious desserts.
Is there ginger in this recipe?
Yes, the recipe includes 1/2 teaspoon of crushed ginger.
What if I cannot find fresh red chilies?
You can use red pepper flakes or a small amount of cayenne pepper as a substitute.
How long should the curry simmer?
After returning the beef to the skillet, simmer for about 2 minutes to let the flavors meld.
Can I add vegetables to this curry?
Yes, bell peppers, peas, or bamboo shoots are traditional additions that work well.
Why do I add coconut milk in two parts?
Adding it in stages helps to properly emulsify the curry paste and spices into the liquid.
Is this recipe gluten-free?
Most ingredients are naturally gluten-free, but you should check the label of your Panang curry paste to be certain.
How many ingredients are required?
There are 10 main ingredients: beef, ginger, red chilies, coconut milk, garlic, lemongrass, onion powder, garlic powder, Panang curry paste, and sugar.
What is the heat level of this dish?
It is generally considered medium-hot, depending on the brand of curry paste and the potency of the fresh chilies.
Can I freeze Panang beef curry?
Yes, this curry freezes well. Ensure it is cooled completely before placing it in a freezer-safe container.
What size should the beef be cut into?
The beef should be cut into bite-sized cubes.
Does this recipe use onion?
It uses onion powder to provide onion flavor without changing the texture of the smooth sauce.
Can I use fresh lemongrass instead of shredded?
The recipe calls for finely shredded lemongrass; if using fresh stalks, use the tender inner part and mince it very finely.
Is Panang curry sweeter than Red curry?
Panang curry is traditionally a bit sweeter and creamier than Red curry.
What makes Panang curry unique?
Its inclusion of peanuts (usually in the paste) and a thicker, richer coconut sauce makes it distinct from other Thai curries.
How do I reheat the curry without the sauce separating?
Reheat slowly over low heat on the stove, stirring occasionally to keep the coconut milk integrated.