Rich and nutty Thai red curry with beef and kaffir lime
Thai Panang Curry
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4
4 servings
Difficulty
Easy
Cost
Moderate
$$
Thai Panang Curry
Rich and nutty Thai red curry with beef and kaffir lime
★4.5(21)
A thick, creamy Thai curry with tender beef, roasted peanuts, and fragrant kaffir lime leaves. Panang is richer and less soupy than other Thai curries, clinging to every piece of meat.
15m
Prep Time
25m
Cook Time
40m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Panang curry stands apart from other Thai curries for its thick, almost sauce-like consistency and distinctive nutty flavor from ground peanuts. Kaffir lime leaves add an intoxicating citrusy perfume.
Asian cuisine encompasses an incredible diversity of techniques and flavors. This recipe draws on time-tested methods to create something truly delicious.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Thai Panang Curry special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 1 lb beef sirloin, thinly sliced
- 3 tbsp panang curry paste
- 1 can (14 oz) coconut milk
- 3 tbsp ground roasted peanuts
- 4 kaffir lime leaves, chiffonade
- 1 tbsp fish sauce
Instructions
- 1
Scoop the thick cream from the top of the coconut milk can. Fry with curry paste over medium heat until oil separates, about 3 minutes.
- 2
Add sliced beef and stir-fry until just seared on the outside.
- 3
Pour in the remaining coconut milk and ground peanuts. Simmer 15 minutes until beef is tender.
- 4
Season with fish sauce, palm sugar, and half the kaffir lime leaves.
- 5
Serve over jasmine rice garnished with remaining kaffir lime chiffonade and a drizzle of coconut cream.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Beef sirloinChicken thigh or pork
Both absorb the rich curry sauce well
Panang curry pasteRed curry paste + 1 tbsp peanut butter
Close approximation if panang paste is unavailable
Tips & Storage
Pro Tips
Refrigerate the coconut milk can overnight so the cream solidifies on top for easy scooping.
Chiffonade the kaffir lime leaves very finely — they release more aroma and are easier to eat.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat gently on the stovetop. Add a splash of coconut milk if the sauce has thickened.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (75mg) · 4 servings
Calories440
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates30g
Fat14g
Fiber760mg
Sugar2g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between panang and red curry?
- Panang is thicker, nuttier, and less soupy than red curry, with ground peanuts and more kaffir lime.
- Can I use chicken instead?
- Yes, chicken thigh works beautifully. Reduce the simmering time to 10 minutes.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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