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Thai Panang Beef Curry

  Mae Jum Thai Beef Panang Curry Recipe  

Back again with another easy and totally delicious meal! This Thai beef panang curry has a full-on flavour with a slight touch of spice dancing on your tastebuds. Although I love the spice burning my tastebuds off, I feel that a Panang curry is a perfect example of the sweeter, milder side of Thai cuisine. And for me, it’s nice to appreciate dishes like this from time to time and enjoy spice at a different pace. 

This recipe is very simple, really going back to basics with this one. And Beef in a sweet Thai curry sauce, what’s not to love? One of the most intensely rich and fragrant curries that Thailand has to offer is Panang and for me, it's all about the sauce. Traditionally the sauce is thicker than other Thai curries and is reduced for longer so that the sauce becomes ‘muddy’ and clings to the meat. When a sauce becomes muddy, you will see a separation of oil and sauce and this is good, it’s all about trusting the cooking process!

If you have been following our other Panang Curry recipes, you may have noticed that fresh kaffir lime leaves are always on the ingredient list. The leaves have a sweet and distinct lemony scent and bring a fresh and unique citrus taste to the curry. Even though our Mae Jum Thai curry pastes have kaffir lime rind, you would want to add more to really enhance that particular flavour. It can’t be substituted, so if you see a recipe suggesting lime juice as a substitute, please don’t fall into the trap! Adding lime juice will only add sourness and a panang should be sweet.

  Mae Jum Thai Beef Panang Curry  

How to Cook Thai Beef Panang Curry

There’s not much preparation for this dish, only need to slice the beef. Once preparation is complete, heat some oil in a large saucepan or wok on medium to high heat. Add Panang curry paste and stir-fry for a couple of minutes to build a beautiful aroma. From an unshaken can, scoop out the thick layer of coconut milk and add it to the wok to loosen the paste. 

Next season, with fish sauce and palm sugar, leave to simmer for 5 minutes or until you see some oils rise to the surface. If you don’t see any oils, turn the heat up and simmer for longer. Now it is time to add the sliced beef. Stir the beef in the sauce so that all the beef has been fully coated before adding the remaining contents of the coconut milk.

Let the curry simmer for 15 minutes. Adding the large red chillies is optional, you can add them with the beef so that it becomes soft or leave them last as a crunchy texture garnish. Another garnish is thinly chopped kaffir lime leaves. And that is it - Thai beef panang curry, sit back and enjoy with a side of freshly steamed Thai Jasmine rice!

  Mae Jum Thai Beef Panang Curry

If you enjoyed our Thai Beef Panang Curry recipe, please give this recipe a star rating and comment if you loved the flavours of this traditional Thai dish! Check out our recipe page for more delicious dishes like this and subscribe for new recipes and posts. Always stay connected and follow us on Instagram and Facebook!

Mae Jum Thai Beef Panang Curry Recipe

Thai Panang Beef Curry

You're new go-to curry! Quick, easy and delicious!
4.5 from 2 votes
Print Pin Rate
Course: curry, dinner, lunch, Main Course, Side Dish
Cuisine: Thai
Keyword: Beef, Curry, Family Friendly, gluten-free, Kaffir Lime Leaves, Lightly Spiced, Mae Jum Recipes, Mild Curry, panang, Thai Beef Recipes, Thai Panang
Thai Curry Paste: Panang
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 417kcal

Ingredients

  • 500 g Beef Rump Steak
  • 35 g Mae Jum Thai Panang Curry Paste
  • 400 ml Coconut Milk
  • 50 g Large Red chillies Optional
  • 3-4 Kaffir Lime Leaves
  • 1 tbsp Fish Sauce
  • 1 tbsp Palm Sugar

Instructions

Preparation

  • Thinly slice the beef steak into strips
  • Finely chop kaffir lime leaves and slice red chilli (optional)

Cooking Method

  • Heat the thick layer of coconut milk (coconut cream) in a wok and then add the curry paste. Bring to a light boil and blend well. Simmer for 5 minutes to allow the oils to rise to the surface
  • Add palm sugar and fish sauce, blend well before adding in the beef strips. Stir beef into the sauce for 2 minutes
  • Add the remaining coconut milk and simmer for a further 10 minutes until fully cooked. Serve up with freshly steamed Jasmine rice and garnish with thinly chopped kaffir lime leaves

Nutrition

Nutrition Facts
Thai Panang Beef Curry
Amount Per Serving
Calories 417 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 23g144%
Cholesterol 78mg26%
Sodium 444mg19%
Potassium 702mg20%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 6g7%
Protein 30g60%
Vitamin A 1IU0%
Vitamin C 3mg4%
Calcium 42mg4%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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