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Meat, South and Southeast Asian

Beef panang curry with rice

Beef panang curry is a thick Thai curry made with coconut milk, panang curry paste, and peanut butter, served over white rice. For 4 people, it takes 35 minutes to make, rated easy, at a cost of €3.90 per person. The key to success is slicing the beef very thin and searing it quickly so it stays tender in the thick sauce.

Tonight, beef panang curry, that thick curry scented with kaffir lime leaves that coats everything, served with white rice.

Beef panang curry with rice
Total time
35 min
Difficulty
Easy
Cost per person
€3.90
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring, Summer

Panang curry stands out for its thick, glossy sauce, much more concentrated than a regular curry. The coconut milk reduces with the curry paste and peanut butter into an almost creamy texture, one that coats the rice instead of drowning it. Kaffir lime leaves add a fine citrusy note, without sharp acidity, that lifts the whole dish without making it sour.

This is a good weeknight dish when you want something different without spending an hour in the kitchen. It will please curry lovers who enjoy bold flavors, but stays approachable if you go easy on the curry paste. Kids used to mild spice can handle it fine, otherwise save this one for the adults or serve extra plain rice on the side.

The ingredients

4 people

Butcher

  • Beef (rump steak or flank steak) 600 g

Pantry

  • Panang curry pasteoften in the pantry 3 tbsp
  • Coconut milkoften in the pantry 40 cl
  • Fish sauceoften in the pantry 2 tbsp
  • Sugaroften in the pantry 1 tbsp
  • Peanut butteroften in the pantry 1 tbsp
  • Riceoften in the pantry 300 g
  • Neutral oiloften in the pantry 1 tbsp

Fruits and vegetables

  • Green beans 200 g
  • Kaffir lime leaves or lime zest 4

Allergens Peanuts, Fish, Soy

The step by step recipe

  1. Slice the beef into very thin strips, against the grain.

    Fifteen minutes in the freezer makes it easier to slice thin.

  2. Cook the rice. 12 min

    Let it sit covered off the heat to fluff up.

  3. Heat half the coconut milk in a sauté pan, add the curry paste and cook until the oil rises to the surface. 5 min

    Stir constantly, the paste shouldn't stick.

  4. Add the beef, the rest of the coconut milk, the peanut butter, fish sauce, and sugar, and let it thicken. 8 min

    The peanut butter gives panang curry its rounded taste.

  5. Add the green beans and shredded kaffir lime leaves and cook for 4 minutes, serve over the rice. 4 min

    Shred the kaffir lime leaves very finely, they're tough.

Our tips to get it right

  • Pick a tender cut like rump steak or flank steak, panang curry doesn't work well with cuts meant for long braising.
  • Cook the curry paste in the coconut milk until a thin layer of oil rises to the surface, that's the sign the flavors have developed properly.
  • Taste before serving and adjust with a bit more fish sauce or sugar depending on the curry paste brand, they vary a lot in intensity.

The variations

  • Swap the beef for sliced chicken or shrimp, cutting the cooking time for the protein down to 4 minutes.
  • For a vegetarian version, use pan fried firm tofu and replace the fish sauce with soy sauce, making sure the curry paste contains no shrimp paste.
  • For a milder version suited to kids, use just one tablespoon of curry paste and add a bit more coconut milk to soften the heat.

What to serve it with

  • Fragrant jasmine rice
  • Fresh sliced cucumber
  • Iced green tea or lemongrass tea

Storage

Beef panang curry keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the rice, for up to 2 months. Reheat it gently in a pan, adding a splash of water or coconut milk if the sauce has thickened too much.

Questions about this dish

Can I replace the kaffir lime leaves?

Yes, finely grated lime zest gives a similar note, though less intense. Avoid using lime juice alone, it doesn't bring the same fragrance.

Can panang curry paste replace red curry paste?

No, panang paste is milder and rounder, with less chili than classic red curry paste. If you only have red paste, add a bit more peanut butter to get that thick texture back.

Can I make this ahead of time?

Yes, make the sauce and beef the day before, they actually taste better after resting overnight in the fridge. Add the green beans and kaffir lime leaves only when reheating.

Why does peanut butter go into a curry?

It's the ingredient that gives panang curry its thick texture and signature rounded taste. One tablespoon is enough, adding more would overpower the other flavors.

How long does it take to make a beef panang curry with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a beef panang curry with rice?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a beef panang curry with rice cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains peanuts, fish, soy. Always check the labels of the products you buy.

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