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Kissing In The Kitchen with Shawnie Kelley

Recipes / Mains, Thailand & Southeast Asia

Red Panang Curry with Beef

Panang curry is a rich, fragrant Thai curry that is typically milder than traditional red curry because it uses fewer red chiles, but it still delivers a satisfying kick. Coconut milk and toasted peanuts give Panang curry its signature richness and a slightly sweeter, nuttier flavor than many other Thai curries.

This version features tender beef simmered in a fragrant Panang sauce and is served over jasmine rice. Finish with a sprinkle of crushed peanuts and thinly sliced makrut (kaffir) lime leaves for added texture, freshness, and aroma. For a quick-cooking version, choose a tender cut of beef such as New York strip or top sirloin. If using a tougher cut such as chuck roast, allow additional time for the beef to marinate and/or simmer until tender.

Serves
4
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Directions

  1. Season the Beef: Toss beef strips with salt, pepper, and optional 1-2 tablespoons of curry paste.

  2. Infuse the oil with curry paste: Place the wok or saucepan over medium heat and add the vegetable oil. Once the oil is hot and shimmering, add the remaining 2 tablespoons of curry paste. Cook for 2 minutes, stirring frequently, until the paste darkens to a deep red, almost brown. This step helps infuse the aromatic oils and intensifies the flavor of the curry.

  3. Add the aromatics: Add the garlic, galangal (ginger), keffir lime leaves (or lime peel or juice), and half the Thai chilis. Save the other half for garnish.

  4. Cook the beef: Add seasoned beef and stir-fry until it is partially cooked. 2-3 minutes for medium-rare or 4 minutes for medium.

  5. Build the Curry Sauce

  6. Add the coconut milk, fish sauce, and palm sugar (or light brown sugar). Stir to combine.

  7. Simmer and Reduce

  8. Bring the curry to a rapid simmer, then cook for 10-12 minutes, stirring occasionally, until the sauce has thickened and reduced by half. As the curry cooks, you may notice oil beginning to rise to the surface. This is a desirable sign that the curry has developed its full flavor and richness.

  9. Garnish and Serve

  10. Transfer the beef curry to a serving bowl or platter. Garnish with the chopped peanuts and finely sliced lime leaves and sliced chilis, if desired. Serve over hot jasmine or basmati rice.

From Shawnie's class “Thai Classics”

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