Panang Curry - Beef

Name: Panang Curry - Beef
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 lbs beef (cubed); 1/2 teaspoon ginger (crushed); 2 red chilies; 16 ounces coconut milk (thick); 1 tablespoon fresh garlic; 1 tablespoon lemongrass (finely shredded); 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 4 ounces panang curry paste; 1 teaspoon sugar

Submitted by Poison_Ivy

"This curry is one of our favorite dishes! It is better than a lot of curry served in the Thai restaurants in the States, especially if you are into spicy food. They are great as packed lunch too, just heat it up in the microwave!"

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photo by Probably This

Ready In:: 40mins
Ingredients:: 10
Serves:: 4

ingredients

2 lbs beef (cubed)
¹⁄₂ teaspoon ginger (crushed)
2 red chilies
16 ounces coconut milk (thick)
1 tablespoon fresh garlic
1 tablespoon lemongrass (finely shredded)
¹⁄₂ teaspoon onion powder
¹⁄₂ teaspoon garlic powder
4 ounces panang curry paste
1 teaspoon sugar

directions

Brown beef, remove from heat as soon as it's no longer pink outside.
Drain the beef.
Heat curry paste and add ginger, chili, garlic.
Add 2/3 coconut milk and stir.
Add all remaining spices and mix in the rest of the coconut milk.
Add suger and stir well.
Add beef and simmer for 2 minutes.
Use the remaining coconut milk in the can to cook with rice or make dessert.

Questions & Replies

What is the recipe for the panang curry paste? I would prefer to make it from scratch.

Noor A.

Reviews

Amazing! I doubled it up to freeze some. I changed it up just a weeee bit and added both green and red pastes along with 4oz of peanut sauce oh and some green and red pepper and about 1 tables spoon of cut onion. It’s the most amazing Panang I have ever had! I go to restaurants all over the world and I think I actually just took everything I liked about all those visits and thru it in a pot for a cpl hrs and BAM! Omg so so good! This recipe is here above, awesome! Add ur own flair, doesn’t hurt but the recipe here even as a stand alone is so so good!

Super S.
Wish I could rate this one 4.5 stars. I really like that you add ginger, chilies, garlic, and lemongrass on top of the paste. Some people think that using a paste eliminates the need to add these ingredients, but it really does help bring this dish to life.<br/><br/>Thanks for sharing!

jpknight22
Great recipe! Looking for something similar to a great restaurant in Hawaii called Phuket Thai. Their Panang is very good and this recipe nailed it, almost. I added fresh sweet basil (2 cups) and 2 Tbsp og skippy chunky PB. Wow!!!

Chef Yansterbuns
The only changes I did, were add a bit of fish sauce and some thick coconut sauce (like Coco Lopez) that they use for Pina Colada's, and Kaffir lime leaves. Other than that, this is better than a lot of restaurants I've eaten at. Great recipe. Thanks!

Insouciant
Hmm. 4oz of Penang Curry paste was too much for the amount of coconut milk called for in the recipe. Most recipes I've seen use a 1-2 Tbs at most, and the only one I saw that used close to 4 oz used 4 cups of coconut milk. Maybe there's something being lost in the measurement of Oz vs Tbs but who knows... I ended up adding 2 Tbs of peanut butter, and about 6oz water. Tomorrow I'm taking the leftovers and reworking with more coconut milk, palm sugar, and veggies.

James C.