Panang Beef Curry

If you’re looking for a dish that warms the heart and fills the belly, Panang Beef Curry is just what you need. This incredible recipe brings tender chunks of beef together with a rich coconut curry sauce that’s simply irresistible. It’s one of those meals that effortlessly makes any dinner feel special, yet it’s easy enough to whip up on a busy weeknight. Whether you’re hosting friends or enjoying a cozy night in with family, this dish will surely impress everyone at the table.

What makes this recipe even more special is its versatility. The fragrant spices and creamy texture create a comforting experience that can adapt to any occasion, from casual gatherings to festive family dinners.

Why You’ll Love This Recipe

• Flavorful and aromatic: The combination of Thai red curry paste and coconut milk creates a rich, savory flavor that dances on your palate.
• Easy to prepare: With straightforward steps, you can have this delicious meal on the table without spending hours in the kitchen.
• Perfect for meal prep: Make a big batch and enjoy leftovers throughout the week! It tastes even better the next day as the flavors meld together.
• Family-friendly appeal: Kids and adults alike will love this hearty dish; it’s a great way to introduce new flavors while keeping it familiar.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients for this delightful Panang Beef Curry. These items are easy to find and come together beautifully to create an unforgettable meal.

For the Beef

• 2 pounds boneless short ribs trimmed, or a 3-pound chuck roast

For the Curry Sauce

• 2 tablespoons vegetable oil
• 4 tablespoons Thai red curry paste, divided
• 1 14-ounce can unsweetened coconut milk
• 4 teaspoons fish sauce
• 2 teaspoons sugar
• 1 Thai red Chile (optional), chopped (seeds removed or not depending on how hot you like it)
• 6 Kaffir lime leaves, middle vein removed and sliced very thin

For Serving

• 1/3 cup unsalted dry-roasted peanuts, chopped fine
• 1 cup dry white rice (2 cups once cooked)

Variations

This Panang Beef Curry is flexible, allowing you to customize it based on your taste preferences or dietary needs. Here are some fun variations you might consider:

• Swap the protein: If beef isn’t your thing, try chicken or tofu for a lighter option that still soaks up all those delicious flavors.
• Add veggies: Stir in some bell peppers, broccoli, or snap peas for an extra boost of nutrition and color.
• Make it spicy: Increase the heat by adding more Thai red Chile or including some chili flakes if you love that extra kick!
• Go vegan: Use jackfruit or chickpeas instead of beef for a plant-based twist that doesn’t skimp on flavor.

How to Make Panang Beef Curry

Step 1: Cook the Beef

Cut the beef into small half-inch to 1-inch sized pieces. Place them into a medium to large saucepan, cover with about an inch of water, and bring to a boil. Cover, lower to a simmer, and let it cook slowly. If you’re using boneless short ribs, aim for 60-75 minutes until they’re tender and fall apart easily. For chuck roast, it may take an additional 30-45 minutes. Discard any remaining water once cooked; I’ve even heard stories of folks making broth from it—what a resourceful idea!

Step 2: Prepare the Rice

While your beef simmers away, start preparing your rice so everything comes together perfectly! The timing should align nicely as both components finish cooking around the same time.

Step 3: Sauté the Curry Paste

In a large nonstick skillet over medium heat, add your vegetable oil. Once shimmering, add 2 tablespoons of curry paste. This step is crucial—cook for about 5-8 minutes until it turns dark red and almost brown. This enhances the flavors significantly!

Step 4: Create the Sauce

Next up is adding in the coconut milk along with fish sauce and sugar. If you’re feeling adventurous, toss in that optional Thai chile now! Stir in two more tablespoons of curry paste along with your cooked beef and mix well.

Step 5: Simmer Until Thickened

Bring everything to a rapid simmer while stirring occasionally until your sauce thickens and reduces by half—this should take about 12-15 minutes. You’ll know it’s ready when you see oil forming on top; that’s where all those amazing flavors are concentrated!

Step 6: Add Lime Leaves

Now it’s time for those fragrant lime leaves! Add them into your simmering mixture and let everything cook together for another minute or two until fragrant—trust me; your kitchen will smell heavenly!

Step 7: Serve It Up!

Transfer your Panang Beef Curry to a serving bowl or platter. Don’t forget to sprinkle on some chopped peanuts alongside finely sliced lime leaves for that perfect finishing touch! Serve it hot over fluffy white rice and watch everyone go back for seconds.

Enjoy every bite of this delightful dish—it’s sure to become a beloved favorite in your home too!

Pro Tips for Making Panang Beef Curry

Making Panang Beef Curry is a delightful journey, and with these pro tips, you’ll ensure your dish turns out absolutely amazing!

• Choose the right cut of beef: Using boneless short ribs or a chuck roast ensures tenderness and flavor. Both cuts become melt-in-your-mouth delicious when cooked slowly.
• Cook the curry paste thoroughly: Allowing the curry paste to cook until dark red helps to deepen the flavors, making your sauce richer and more aromatic.
• Don’t rush the simmering process: Taking your time to let the sauce reduce will concentrate the flavors and give you that luxurious texture that defines a great curry.
• Adjust spice levels to your taste: If you prefer a milder dish, remove the seeds from the Thai red chile or omit it entirely. Conversely, if you love heat, feel free to add more chiles for that extra kick!
• Experiment with garnishes: Fresh herbs like cilantro or Thai basil can brighten up your dish. Don’t hesitate to play around with different toppings for added flavor and visual appeal.

How to Serve Panang Beef Curry

Presenting your Panang Beef Curry beautifully will make it even more enjoyable for everyone at the table. Here are some ideas to elevate your serving experience!

Garnishes

• Chopped fresh cilantro: This herb adds a refreshing brightness that complements the rich coconut sauce beautifully.
• Lime wedges: A squeeze of fresh lime right before digging in brings a zesty kick that enhances all the flavors.
• Sliced green onions: These add a mild onion flavor and a lovely crunch, making each bite even more delightful.

Side Dishes

• Steamed Jasmine rice: The fragrant rice is perfect for soaking up all the delicious curry sauce. Its soft texture balances out the heartiness of the beef.
• Stir-fried vegetables: A mix of bell peppers, broccoli, and snap peas quickly sautéed in sesame oil adds color and crunch while providing a healthful contrast.
• Cucumber salad: A light cucumber salad dressed with vinegar and sugar offers a refreshing palate cleanser that pairs well with spicy dishes.
• Thai spring rolls: Crispy and filled with fresh vegetables, these make for an exciting appetizer or side dish that complements your main course brilliantly.

Now you’re ready to impress your family and friends with this delectable Panang Beef Curry! Enjoy every savory bite!

Make Ahead and Storage

This Panang Beef Curry is perfect for meal prep, allowing you to enjoy its rich flavors throughout the week. You can easily make it in advance and store it for quick dinners or lunches.

Storing Leftovers

• Allow the curry to cool completely before storing.
• Place in an airtight container and refrigerate for up to 3 days.
• Make sure to keep the rice separate to maintain its texture.

Freezing

• Cool the curry completely prior to freezing.
• Portion the curry into freezer-safe containers or bags, removing as much air as possible.
• Store for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

• Reheat in a saucepan over medium heat, stirring occasionally until heated through.
• Alternatively, use a microwave-safe dish and heat in intervals of 1-2 minutes, stirring between each interval until hot.

FAQs

Here are some common questions about making Panang Beef Curry.

Can I use chicken instead of beef for the Panang Beef Curry?

Yes! Feel free to substitute chicken or tofu if you’re looking for a different protein option. Adjust cooking times according to your choice.

What makes Panang Beef Curry different from other curries?

Panang Beef Curry features a thicker sauce with a unique blend of spices, enriched by coconut milk. It’s less soupy than other curries, making it ideal for serving over rice.

How spicy is Panang Beef Curry?

The spiciness can vary based on the Thai red chile used. You can omit it entirely or adjust according to your taste preference!

Final Thoughts

I hope you find joy in making this delightful Panang Beef Curry! Its rich flavors and comforting nature make it a special dish to share with family and friends. Whether it’s for a cozy dinner at home or meal prepping for a busy week ahead, this recipe is sure to impress. Happy cooking!