Beef Panang Curry Recipe

Name: Beef Panang Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Beef (ribeye, Loin Steak, Tenderloin), Sliced Thin Into Bite Sized Strips; 1/2 teaspoons Black Pepper; 1/2 teaspoons Kosher Salt; 1 can (typically 13 1/2 Oz. Size) Unsweetened Coconut Milk; 2 Tablespoons Panang Curry Paste (or Red Curry Paste); 4 whole Fresh Kaffir Lime Leaves, Finely Minced; 3 whole Thai Chilies (jalapeno Or Serrano Can Be Substituted), Minced; 1 whole Small Red Bell Pepper, Seeded And Sliced; 2 cups Sliced Mushrooms (shiitake, Baby Portabello, Etc.); 2 Tablespoons Fish Sauce, More To Taste; 2 stalks Scallions, Cut Into 1/2 Inch Pieces; 2 cups Torn Fresh Thai Basil Leaves, About 1 Bunch; 1 cup Roughly Chopped Fresh Cilantro Leaves, More To Garnish

Servings: persons

2 pounds Beef (ribeye, Loin Steak, Tenderloin), Sliced Thin Into Bite Sized Strips
1/2 teaspoons Black Pepper
1/2 teaspoons Kosher Salt
1 can (typically 13 1/2 Oz. Size) Unsweetened Coconut Milk
2 Tablespoons Panang Curry Paste (or Red Curry Paste)
4 whole Fresh Kaffir Lime Leaves, Finely Minced
3 whole Thai Chilies (jalapeno Or Serrano Can Be Substituted), Minced
1 whole Small Red Bell Pepper, Seeded And Sliced
2 cups Sliced Mushrooms (shiitake, Baby Portabello, Etc.)
2 Tablespoons Fish Sauce, More To Taste
2 stalks Scallions, Cut Into 1/2 Inch Pieces
2 cups Torn Fresh Thai Basil Leaves, About 1 Bunch
1 cup Roughly Chopped Fresh Cilantro Leaves, More To Garnish

1
Season the beef with the pepper and salt.
2
Set aside.
3
Set a large Dutch oven or heavy-bottomed pot over high heat and pour in the coconut milk.
4
Stir and cook until the milk begins to separate, about 5 minutes.
5
Lower the heat to medium and whisk in the curry paste, kaffir lime leaves, chilies and cook for an additional minute.
6
Stir in the bell pepper, mushrooms and simmer for 2 minutes.
7
Add the beef and stir around the pot for 1-2 minutes until the meat is no longer pink.
8
Add in the fish sauce, scallions, basil and cilantro.
9
Cook the beef for another 1-2 minutes.
10
Taste and add more fish sauce as needed.
11
Serve hot over rice.
12
Garnish with additional cilantro leaves.

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds Beef (ribeye, Loin Steak, Tenderloin), Sliced Thin Into Bite Sized Strips, 1/2 teaspoons Black Pepper, 1/2 teaspoons Kosher Salt, 1 can (typically 13 1/2 Oz. Size) Unsweetened Coconut Milk, and more.

Yes, Beef Panang Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Panang Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions