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Intro to Thai Classics
Recipe
2 hr

Panang Beef Curry

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Panang Beef Curry
Author: Annie Petito

Recipe By Annie Petito

Published on April 6, 2026

This Panang Beef Curry is big on flavor and quick to make.

Time

2 hr

Why This Recipe Works

For a panang curry that’s just as rich and flavorful as traditional versions but quicker to make, we used jarred red curry paste, which contains many of the same ingredients that go into panang paste. We doctored the paste with the distinct flavors of this dish: makrut lime leaves, fish sauce, sugar, fresh chile, and peanuts. Following the typical method, we cooked the beef (we used thin-sliced boneless beef short ribs) separately in plain water until tender. Cooking the beef separately from the sauce ensured that its flavor didn’t overpower the other flavors in the dish. Once the beef was cooked (which can be done well in advance), we added it to the coconut milk–based sauce and simmered it briefly.

Ingredients

2 pounds boneless beef short ribs, trimmed
2 tablespoons vegetable oil
2—4 tablespoons Thai red curry paste
1 (14-ounce) can unsweetened coconut milk
4 teaspoons fish sauce
2 teaspoons sugar
1 Thai red chile, halved lengthwise (optional)
6 makrut lime leaves, middle vein removed, sliced thin
⅓ cup unsalted dry-roasted peanuts, chopped fine

Instructions

Cook along with these step-by-step instructions

step 1 imagestep 2 imagestep 3 imagestep 4 image
  1. Cut each rib crosswise with grain into 3 equal pieces. Slice each piece against grain 1/4 inch thick. Place beef in large saucepan and add water to cover. Bring to boil over high heat. Cover, reduce heat to low, and cook until beef is fork-tender, 1 to 1 1/4 hours. Using slotted spoon, transfer beef to bowl; discard water. (Beef can refrigerated for up to 24 hours; when ready to use, add it to curry as directed in step two.)
  2. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add 2 tablespoons curry paste and cook, stirring frequently, until paste is fragrant and darkens in color to brick red, 5 to 8 minutes. Add coconut milk, fish sauce, sugar, and chile, if using; stir to combine and dissolve sugar. Taste sauce and add up to 2 tablespoons more curry paste to achieve desired spiciness. Add beef, stir to coat with sauce, and bring to simmer.
  3. Rapidly simmer, stirring occasionally, until sauce is thickened and reduced by half and coats beef, 12 to 15 minutes. (Sauce should be quite thick, and streaks of oil will appear. Sauce will continue to thicken as it cools.) Add makrut lime leaves and simmer until fragrant, 1 to 2 minutes. Transfer to serving platter, sprinkle with peanuts, and serve.

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Panang Beef Curry

Recipe By Annie Petito

Published on April 6, 2026

Time

2 hr

Panang Beef Curry

Ingredients

2 pounds boneless beef short ribs, trimmed2 tablespoons vegetable oil2—4 tablespoons Thai red curry paste1 (14-ounce) can unsweetened coconut milk4 teaspoons fish sauce2 teaspoons sugar1 Thai red chile, halved lengthwise (optional)6 makrut lime leaves, middle vein removed, sliced thin⅓ cup unsalted dry-roasted peanuts, chopped fine

Instructions

  1. Cut each rib crosswise with grain into 3 equal pieces. Slice each piece against grain 1/4 inch thick. Place beef in large saucepan and add water to cover. Bring to boil over high heat. Cover, reduce heat to low, and cook until beef is fork-tender, 1 to 1 1/4 hours. Using slotted spoon, transfer beef to bowl; discard water. (Beef can refrigerated for up to 24 hours; when ready to use, add it to curry as directed in step two.)
  2. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add 2 tablespoons curry paste and cook, stirring frequently, until paste is fragrant and darkens in color to brick red, 5 to 8 minutes. Add coconut milk, fish sauce, sugar, and chile, if using; stir to combine and dissolve sugar. Taste sauce and add up to 2 tablespoons more curry paste to achieve desired spiciness. Add beef, stir to coat with sauce, and bring to simmer.
  3. Rapidly simmer, stirring occasionally, until sauce is thickened and reduced by half and coats beef, 12 to 15 minutes. (Sauce should be quite thick, and streaks of oil will appear. Sauce will continue to thicken as it cools.) Add makrut lime leaves and simmer until fragrant, 1 to 2 minutes. Transfer to serving platter, sprinkle with peanuts, and serve.
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