A thick, rich, and creamy curry with a velvety coconut sauce clinging to tender slices of beef, garnished with shredded kaffir lime leaves and red chilies. Panang is the most luxurious of Thai curries, with a concentrated flavor that needs no broth.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Heat half the coconut cream in a wok over medium-high heat, stirring constantly for five minutes until it cracks and separates, with the oil floating visibly on the surface of the cream.
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2
Add panang curry paste to the cracked coconut cream and fry for three minutes, stirring vigorously, until the paste is deeply fragrant and the oil from the coconut turns reddish-orange.
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3
Add sliced beef to the wok and cook for three minutes, tossing to coat every piece with the curry paste, until the meat is just sealed on the outside but still pink in the center.
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4
Pour in the remaining coconut cream, add torn kaffir lime leaves and ground peanuts, then simmer for fifteen minutes until the sauce reduces to a thick, glossy consistency that coats the meat.
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5
Season with fish sauce and palm sugar, add bell pepper slices, and cook for another five minutes, adjusting the sweet-salty balance until the curry has a rich, rounded flavor profile.
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6
Transfer to a serving bowl, drizzle with a spoonful of fresh coconut cream, then garnish with finely shredded kaffir lime leaves, sliced red chilies, and a scattering of Thai basil leaves.
Did You Know?
The word 'Panang' is believed to derive from the Malay island of Penang, suggesting the curry's origins lie in the culinary exchange between Thailand and Malaysia. Panang curry paste contains roasted peanuts, which is unusual among Thai curries.
Chef's Notes
Equipment Tips
- wok
- mortar and pestle
The Story Behind Panang Curry
Panang curry represents the refined end of Thai curry making, emerging from the royal kitchens of the Rattanakosin period when palace cooks created increasingly sophisticated variations of traditional curries. Unlike the soupy consistency of green or red curry, panang is intentionally thick and concentrated, with the coconut cream reduced until it coats the meat in a glossy, flavorful sauce. The addition of ground roasted peanuts to the curry paste links panang to Malaysian and southern Thai culinary traditions. Panang became widely popular beyond the palace during the twentieth century and is now recognized as one of the 'big four' Thai curries alongside green, red, and massaman.
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