Beef Panang Curry is a rich Thai coconut curry made with panang curry paste, tender beef strips, coconut milk, and peanuts. The sauce is thicker and creamier than most Thai curries because it relies almost entirely on coconut milk instead of broth.
This beef panang curry recipe delivers restaurant-style flavor with very little effort. The balance of coconut milk, curry paste, fish sauce, and palm sugar creates the signature sweet, savory, and mildly spicy flavor that makes Panang curry so popular.
Serve it over jasmine rice and garnish with kaffir lime leaves and chopped roasted peanuts for a comforting Thai dinner at home.
Why You’ll Love This Recipe
- Thick, creamy coconut curry sauce that coats every bite
- Authentic Thai flavors using simple pantry ingredients
- Ready in about 20 minutes from start to finish
- Naturally gluten-free when made with traditional ingredients
- Easy to customize with chicken, shrimp, or tofu
- Restaurant-style Thai curry made easily at home
- Leftovers taste even better the next day
What Is Beef Panang Curry?
Beef panang curry is a Thai coconut curry known for its thick texture and mild peanut flavor. Unlike many Thai curries that include broth or vegetables, Panang curry is traditionally richer and more concentrated.
The dish gets its flavor from panang curry paste, coconut milk, fish sauce, and palm sugar. Thin slices of beef cook quickly in the sauce, absorbing the aromatic spices and creamy coconut base.
The result is a smooth, savory curry with balanced sweetness, mild heat, and deep flavor.
Ingredients (& What They Do)
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Panang curry paste – The foundation of the dish, providing chili heat, lemongrass, garlic, and aromatic Thai spices.
- Ground roasted peanuts or natural peanut butter – Adds the nutty flavor that makes Panang curry distinctive.
- Coconut milk – Creates the thick, creamy curry sauce.
- Coconut oil (optional) – Helps bloom the curry paste and encourages the coconut milk to release oil.
- Fish sauce – Provides deep umami flavor and balances the sweetness.
- Palm sugar or light brown sugar – Adds sweetness to balance the salty and spicy flavors.
- Boneless beef (flank steak or sirloin) – Thin slices cook quickly and stay tender in the curry.
- Green peppercorns (optional) – Add subtle herbal heat and authentic Thai flavor.
- Kaffir lime leaves – Provide bright citrus aroma that lifts the entire dish.
- Thai bird’s-eye chiles (optional) – Add extra heat for those who enjoy spicier curry.
- Roasted peanuts (garnish) – Enhance the peanut flavor and add crunch.
- Jasmine rice – The traditional base for serving beef panang curry.
How to Make Beef Panang Curry
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Cook the curry paste In a medium saucepan [paid link] or Dutch oven [paid link] over medium heat, stir together the panang curry paste and 2 tablespoons of coconut milk until combined.
- Bloom the curry paste Simmer while stirring occasionally until fragrant and the coconut milk begins to separate and release oil. This usually takes 3–5 minutes.
- Add coconut milk and seasonings Stir in the remaining coconut milk, fish sauce, and palm sugar. Bring the mixture back to a gentle simmer.
- Cook the beef Add the sliced beef and green peppercorns if using. Stir briefly, cover, and simmer gently until the beef is just cooked through, about 4 minutes.
- Garnish and serve Serve the beef panang curry over jasmine rice. Garnish with sliced kaffir lime leaves, Thai chiles, and chopped roasted peanuts.
Recipe Tips
- Slice the beef thinly against the grain for maximum tenderness.
- Use full-fat coconut milk for the richest flavor and texture.
- Allow the curry paste to cook briefly before adding the remaining coconut milk to develop deeper flavor.
- Taste the sauce before serving and adjust with additional fish sauce or sugar if needed.
Substitutions and Variations
- Chicken – Chicken thighs or breast work well as a substitute for beef.
- Shrimp – Adds a lighter seafood variation to the curry.
- Tofu – Makes the recipe vegetarian if fish sauce is replaced with soy sauce or coconut aminos.
- Red curry paste substitute – Mix red curry paste with ground roasted peanuts if panang paste is unavailable.
- Add vegetables – Bell peppers, green beans, or bamboo shoots can be added if desired.
What Can Go Wrong (&how to fix it)
- Sauce too thin – Let the curry simmer uncovered for several minutes to reduce and thicken.
- Beef becomes tough – Slice the beef thinly and cook only until just done.
- Curry too salty – Add additional coconut milk to balance the flavor.
- Flavor tastes flat – Allow the curry paste to bloom fully before adding the rest of the coconut milk.
What to Serve With Beef Panang Curry
- Steamed jasmine rice
- Thai cucumber salad
- Fresh spring rolls
- Coconut rice
- Stir-fried vegetables
Storage and Reheating
Refrigerator
Store leftover beef panang curry in an airtight container for up to 3 days.
Freezer
Freeze the curry for up to 2 months.
Reheating
Warm gently on the stovetop with a splash of coconut milk to loosen the sauce.
Time-Saving Tips
- Use pre-sliced stir-fry beef from the grocery store.
- Use store-bought panang curry paste instead of making it from scratch.
- Measure ingredients before cooking so the process moves quickly.
How to Repurpose Leftovers
- Serve leftover curry over rice noodles.
- Turn it into Thai-style lettuce wraps.
- Stir the leftovers into cooked rice to make curry fried rice.
People Also Ask (FAQs)
Is panang curry spicy?
Panang curry is usually mild to medium heat. Coconut milk softens the chili heat, making it less spicy than many Thai curries.
What is the difference between Panang curry and Massaman curry?
Panang curry is creamy and slightly nutty, while Massaman curry contains warming spices like cinnamon and cardamom.
Can I make beef panang curry with chicken?
Yes. Chicken thighs or chicken breast work well and cook quickly in the curry sauce.
What curry paste is best for Panang curry?
Mae Ploy Panang Curry Paste is widely used and produces excellent flavor.
Can panang curry be made ahead?
Yes. The flavors deepen overnight, making it a great make-ahead meal.
Final Thoughts
Beef panang curry is one of the easiest Thai restaurant favorites to recreate at home. The creamy coconut sauce, tender beef, and balanced sweet-savory flavor make it a comforting meal that feels both rich and satisfying.
With just a handful of ingredients and about twenty minutes of cooking time, this curry is perfect for weeknight dinners or whenever you’re craving bold Thai flavor.
Beef Panang Curry
Ingredients
- 2 tablespoons panang curry paste
- 1 tablespoon ground roasted peanuts or natural peanut butter
- 1 (13.5 ounce) can coconut milk, divided
- 1 tablespoon coconut oil (optional)
- 1 tablespoon fish sauce
- 1 teaspoon palm sugar or light brown sugar
- 1 pound boneless beef such as flank steak , sliced thin against the grain
- 2 branches young green peppercorns (optional)
- 3 –4 kaffir lime leaves , thinly sliced
- 1 –2 Thai bird’s-eye chiles , sliced (optional)
- 3 tablespoons chopped roasted peanuts (optional garnish)
- Jasmine rice for serving
Instructions
- In a medium saucepan [paid link] over medium heat, stir the curry paste and two tablespoons of coconut milk until combined.
- Simmer while stirring occasionally until fragrant and the coconut milk begins to separate and release oil, about 3–5 minutes.
- Stir in the remaining coconut milk, fish sauce, and palm sugar. Bring to a gentle simmer.
- Add the sliced beef and green peppercorns if using. Cover and simmer gently until the beef is just cooked through, about 4 minutes.
- Serve over jasmine rice and garnish with kaffir lime leaves, sliced Thai chiles, and chopped roasted peanuts.
Nutrition
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