Thai Panang Curry with Beef Recipe (Kaeng Phanaeng Neua)

Thai Panang Curry with Beef - 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. |

Course Main Course
Cuisine Thai
Keyword Thai Panang Curry with Beef


  • 1 lb beef sliced into about 1/4-inch thick (I use chuck roast here)
  • 5 tablespoons oil
  • 3 kaffir lime leaves thinly shredded
  • 16 oz coconut cream or coconut milk
  • 1 tablespoon palm sugar or sugar
  • 1 tablespoon fish sauce
  • salt and sugar to taste

Panang Curry Spice Paste:

  • 1 tablespoon oil
  • 1 tablespoon water
  • 2 1/2 tablespoons chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon salt
  • 1/2- inch galangal chopped
  • 1 lemongrass use white part only, cut into 2-inch length
  • 1 tablespoon cilantro stems or roots
  • 2 shallots
  • 2 clove garlic
  • 1 1/2 tablespoons red-skin roasted peanuts
  • 1 teaspoon shrimp paste or Belacan


  1. Blend all the Spice ingredients into a smooth paste.
  2. Heat up oil in a wok, stir-fry kaffir lime leaves for 30 seconds. Mix in the Spice paste and continue to stir-fry for 1-2 minutes, or until fragrant. Turn the heat to medium and continue stir-frying until the oil slightly separates.
  3. Add the beef in and cook for 2 minutes.
  4. Mix in the coconut cream and give it a quick fry for 1-2 minutes. Add in the palm sugar, fish sauce, stir well and cover the wok.
  5. Turn the heat down to medium-low and simmer for 45 minutes to 1 hour, or until the meat is thoroughly cooked, tender enough to your liking. Salt or fish sauce, and sugar to taste. Add some water if you prefer it saucier than a gravy-soup-like texture, or when it appears bit dry. Dish up and serve with hot steamed Jasmine rice.