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ThaiNon-veg

Panang Curry

Thick, peanut-rich curry with beef and lime leaves.

35 min4 servesmedium

Panang Curry is a classic protein-forward Thai recipe built around a handful of pantry staples. It serves 4 and comes together in roughly 35 minutes from prep to plate. It sits in the comfortable middle ground: nothing intimidating, but it rewards a little patience during the roughly 35 minutes of active cooking. The method leans on shallow- or deep-frying, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are beef sirloin, panang paste and coconut milk. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: beef sirloin can be replaced with a similar-cut alternative, just keep the fat content roughly the same.

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Nutrition · per servingestimated

252

kcal

21g

Protein

11g

Carbs

14g

Fat

high-proteincurry

Ingredients

  • beef sirloin500 g
  • panang paste3 tbsp
  • coconut milk600 ml
  • peanut butter2 tbsp
  • fish sauce2 tbsp
  • palm sugar1 tbsp
  • kaffir lime leaves4
  • thai basil0.5 cup
  • oilstaple

Method

  1. 1
    Step 1 ~9 min

    Fry paste in oil till fragrant.

  2. 2
    Step 2 ~9 min

    Add coconut cream; cook till oil splits.

  3. 3
    Step 3 ~10 min

    Add beef, peanut butter, lime leaves and remaining coconut milk; simmer 15 minutes.

  4. 4
    Step 4 ~9 min

    Season with fish sauce and sugar; finish with basil.

Per-step times are approximate and based on the total cook time of 35 minutes.

Pro tips & common mistakes

  • Get the oil properly hot before anything goes in. Cold oil is the single biggest reason fried food turns greasy instead of crisp.
  • Keep the pot at a lazy simmer, not a hard boil. Bubbles should break the surface slowly; aggressive boiling tightens proteins and muddies the sauce.
  • Rest the protein for a few minutes after cooking. Slicing straight away lets the juices run onto the board instead of into the bite.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Panang Curry take to cook?
From prep to plate, Panang Curry takes about 35 minutes and yields 4 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Panang Curry vegetarian?
No — this version contains non-vegetarian ingredients (beef sirloin, panang paste, coconut milk). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Panang Curry?
The headline ingredients are beef sirloin, panang paste, coconut milk. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 8. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Panang Curry?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Panang Curry?
Panang Curry pairs naturally with classic thai sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.