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.
Rate the Recipe:
Based on 5 Review(s)
More Delicious Recipes:
Beef Massaman Curry
Thai Chicken Curry
Beef Curry with Pumpkin
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Emmeline Yeo
Bee!!
Thanks for the recipe, this is my second time doing it, it is very tasty BUT why is it that my Panang Curry is not orangey red and oily like yours?? Instead it is green or dark brown in colour, like beef rendang. Why?? What is your secret to making it orangey red? Or did you purposely leave out the “secret” ingredient, lol!
Please reply soon because I am debutting this dish at a big Christmas party and I need it to be perfect like yours!
Thanks heaps!
Best Regards,
Emmeline.
Rasa Malaysia
You have to “tumis” the spice paste so the oil turns red, the chili powder has to be the very red color looking type.
Emmeline Yeo
Ahhhhhh, I see. Thank you SOOOO much Bee!
Btw, what is “tumis”??? Sorry, I’m not Malaysian so don’t know! ;p
Will also add more chilli powder next time.
Thank you again!!
Eddie Low
I see no reply yet re: ” Tumis” I shall be a “kay poh” ( Penang hokkien – a busy body)
T. Tumis is to slow fry the ingredients in a wok – low heat until fragrant. Use your cooking skill – do not burn it.
Cody
I just tried this recipe and it came out great. I didn’t have any kaffir lime leaves on hand so I used lime zest instead. Thank you for sharing this recipe.
Sally
Thanks for such an aromatic paste recipe. I’ve just finished cooking it and despite being delicious, it is very saucy, not thick at all and very very spicy. Is it supposed to be really spicy?? Any suggestions on thickening my sauce and reducing the heat factor a bit! Thanks in advance.
Rasa Malaysia
Yes, it’s spicy but you can reduce the spice to your own taste. And yes, you can thicken your sauce.