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When I requested my friends at TX Bar Organics, North Cal for their most suitable cuts of organic grass fed beef to showcase my Thai beef Panang curry post, they instantly delivered several choices, all beautifully vacuumed-packed in an ice box, and distinctively labeled. After careful deliberation, I decided on chuck roast (click on the picture gallery above), which by the way is excellent not just for Panang curry, but any braising recipe as well. Coming in close was a tender juicy piece of top sirloin, which I can’t wait to share with you in my next beef recipe post.
The name of the curry – Panang/Phanaeng, originates from my hometown, the beautiful island of Penang on the west coast of Malaysia. Spices commonly used in Malaysian curries (coriander and cumin) are shared in this Thai curry, along with other aromatic herbs (kaffir lime leaves, lemongrass, galangal, etc.). An authentic Panang curry is fried in thick coconut cream as opposed to boiling, as in the Red curries, providing a thick, creamy, soup-like gravy. And in most Thai restaurants, beef is the most famous choice, best suited for a Panang curry. Because of its bursting savory spice ingredients, with a touch of roasted peanuts and cilantro roots, this is usually the more popular version than the regular Thai curries (Green, Yellow, Red, Massaman). Aside from that, this is also one of the creamier, rich and mild spicy curry which is easier to take on with a bowl hot steamed Jasmine rice.
The last time I cook Panang was with chicken, and I kept it simple using a can of off-the-shelf Panang curry paste. So, what better way to showcase this delightful fresh organic grass fed beef with some good home-made Panang curry paste? If you enjoy making some good old-fashion curry paste, like I did with my usual suspect, ie. Rendang with beef, making Panang curry from scratch is most certainly very easy, a definite must-try to your perfect Panang curry beef.
By the way, I am excited to inform everyone on an upcoming organic grass fed beef giveaway sponsored by my good friends at TX Bar Organics.
(Click Page 2 for the Thai Panang Curry with Beef Recipe)
Pages: 1 2
Click Below for More Easy and Delicious Recipes:
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I Love curry
Thanks for the recipe for the curry paste. I like to know all the ingredients and make them myself rather than rely on commercial.
What kind of chili powder are you using?
Red chili powder. You can find them at the Asian grocery markets or Indian stores.
I LOVE panang curry and it is so good to get a recipe from you! I HAVE to try this. Can you tell me if there is a substitute for shrimp paste for vegetarians?
I really don’t know of a good substitute for that. Perhaps just use bit more fish sauce, or anchovy paste, if you can find some.
Bee, I saw this on FGawker and came sprinting over here just because I knew there’d be more images of this luscious curry to really gawk at (lol)
This looks divine!!!
Love It!!!!
That looks yummy!
I just made this, oh my God. It was INCREDIBLE! Thank you so much, you are an amazing cook!
very nice lookin stuff!
Made this curry last night, but with Chicken Thighs. I added some sauteed red pepper strips and portabella mushrooms slices to the gravy after I turned the heat off, for some extra veggies. It was so delicious!! Thanks so much for such a wonderful recipe.
What oil do you use for your recipes?
For this recipe, I use canola oil. If I’m doing deep-frys I prefer corn oil. In salads or lighter cooking, I would go with EVOO or vegetable oil.
Try rice bran oil. It trumps all these for clean, light, low cholesterol, high smoke point goodness.
Hi, would it still be good if I used chicken instead of beef?
Of course, chicken will be great. :)
yum! tried this with chicken last night and taste sooo good. Took it for lunch, people at work keep saying it smelled so nice! so easy to make too, i have yet to find something from you that doesn’t turn out awesome :)
looks yummy! thanks for the recipe, will try this one very soon :)
Hi, tried this and it was yummy, but the color of my panang curry was definitely not the same. How did you make it red and oily? Mine was very light pastel red with very little oil. I used Chaoko coconut milk 16 oz can.
HI I have just made the paste ahead of a dinner party c’est soir!!
The paste is divine – I am eating it raw!
I have some sirloin and wondered if I could cook the curry in advance and then re-heat later?
Or would this ruin the taste and impair the meat??
Many thanks for your help
Where do you find kafir lime leaves? Can this be substituted with another ingredient.