Go Back
+ servings
Mae Jum Thai Beef Panang Curry Recipe

Thai Panang Beef Curry

You're new go-to curry! Quick, easy and delicious!
3.63 from 8 votes
Print Pin
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


  • 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



  • 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


Calories: 417kcal | Carbohydrates: 8g | Protein: 30g | Fat: 30g | Saturated Fat: 23g | Cholesterol: 78mg | Sodium: 444mg | Potassium: 702mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 4mg