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Beef Curry Beef Short Ribs Panaeng Panang Curry

Panang Curry

Name: Panang Curry
Prep time: 10 min
Total time: 10 min
Yield: 3
Cuisine: Thai
Ingredients: 1 packet of My Thai Curry Panang Curry paste; 500 g of beef sliced into chunks. See notes at end of recipe.; 400 mL can of coconut milk.; 1 fresh lime; 3 mild red chillies for garnish and/or Kaffir lime leaves/Thai basil.

July 20, 2016 5 Comments

Nitsa Takhiansok

Panang Curry

Rated 4.0 stars by 27 users

Cuisine

Thai

Servings

Prep Time

10 minutes

Cook Time

Calories

569

Panang curry, also spelled Panaeng, is one of those curries that makes me want to cry when I read online recipes of how to make the paste or read the ingredients on a jar of paste. So often it is treated as a red curry with the addition of peanut butter. The list of crimes committed against this curry paste is only surpassed by the crimes against Thai green curry paste. It’s a complex curry with a complex taste. And if you ever see it offered as a paste not containing nuts you should take to your heels as the nuttiness of it is an essential part of the curry paste. That’s it, my rant is over so let’s get cooking!

Ingredients

1 packet of My Thai Curry Panang Curry paste
500 g of beef sliced into chunks. See notes at end of recipe.
400 mL can of coconut milk.
1 fresh lime
3 mild red chillies for garnish and/or Kaffir lime leaves/Thai basil.

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Directions

Put the curry paste in the pan and heat for a minute or two until it starts to bubble.
Add half a can of coconut milk to the pan and stir through and continue to heat.
Add the meat to the pan whilst stirring.
Empty the the remaining coconut milk into the pan ensuring the meat is covered, bring to a simmer, and cover the pan.
Cooking times depend on your choice of meat so refer to the notes at the bottom.

Recipe Note

This can be cooked with rump or bavette steak which would take about 10 to 15 minutes. Or it could be cooked with braising steak or a similar cut which could take about 90 minutes. If you want to use a slow cooker for this recipe then please check out this link.

If cooking with the tougher cuts of meat it can also be transferred to the oven and cooked at 160°C/Gas mark 3. If using the oven method make sure you have a tight-fitting lid. If you wish you can scoop off any excess oil before serving. If cooking for a long time on the hob, check and stir from time to time to make sure the sauce does not burn, and add water if necessary.

Taste and adjust seasoning before serving. Serve with Thai Jasmine rice.

As always using the “right” type of coconut milk is a game-changer. See here.

Nutrition

Serving Size Per person
Calories 569, Sugar 5 grams, Sodium 314.3 milligrams, Fat 41.6 grams, Saturated Fat 29.1 grams, Carbs 15.2 grams, Fiber 3.7 grams, Protein 41.5 grams

5 Responses

Leah James

June 02, 2023

Magic at its very best.I love Thai food and I love cooking but it’s difficult and expensive to get the ingredients to do it correctly and not do one of the easier recipes for curry paste. I don’t have to anymore as these pastes do it for me, its not that they are simply better than any others you can buy, but also way better than most of us can make and cut out hours of shopping and prepping. Really impressed, as were my guests.

Roy

November 28, 2022

First time using this mix and just as good as all the others tried so far.
Before discovering MyThaiCurry pastes my ‘go to’ recipe for a delicious coconut/peanut beef curry was called ‘Rama Bathing’ from a 1980s paperback titled ‘A Taste of Thailand’ by David Scott & Kristiaan Inwood. The Panang mix produces a very similar result, with the added treat of subtle Thai basil, nutmeg & kaffir lime overtones.
I made it with chicken instead of beef, added sliced bamboo shoots and garnished it with chillis, kaffir lime leaves and chopped roast peanuts. Served with black Thai rice it was spot on, with amazing flavour and just the right amount of heat.

Dee

March 20, 2022

Just made this with beef it was amazing so flavoursome, thank you for the magical paste and fab recipe!

Herdís D Baldvinsdottir

August 07, 2021

I made chicken Panang two days ago. It was amazingly tasty thanks to Nitsa´s paste. Tonight I will cook crying tiger beef, can´t wait :) I will definetly become a regular customer. Thank you Nitsa.

Wayne Lodwig

May 07, 2021

First delivery this week and made chicken Panang. I must admit the result was astonishing. A stunning curry taken to another level by Nitsa’s Panang paste. I have already placed another order based on the taste, quality and level of service. So looking forward to making many more over the coming weeks – thank you so much

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