Panang Beef Curry is a rich, velvety Thai curry with gentle heat and deep aromatics.
A thick reddish-orange coconut sauce, scented with Panang spices and kaffir lime leaves, envelops tender beef slow-cooked to absorb warm spices and subtle sweetness. The result is comforting, elegant, and unmistakably Thai, a harmonious balance of creamy coconut, mild spice, and citrus aroma.
Ingredients
(Serves 2)
Beef: 200 g, thinly sliced against the grain or cut into small chunks
Curry Base
Panang curry paste: 2 tbsp
Coconut cream: 1/3 cup
Coconut milk: 1 cup
Kaffir lime leaves: 4, torn in half (reserve 2 for garnish)
Palm sugar: 1 tbsp (adjust to taste)
Tamari sauce (or fish sauce): 1 tbsp
Vegetable oil: 1 tbsp
Finishing
Thai basil leaves: a small handful
Red chili (optional): thinly sliced, for garnish
Instructions
Prepare the Beef
Slice the beef thinly against the grain for tenderness. Set aside.
Cook the Curry Paste
Heat vegetable oil over medium heat.
Add coconut cream and cook until it thickens and the oil begins to separate.
Stir in Panang curry paste and sauté for 1–2 minutes until deeply fragrant.
Sear the Beef
Add the beef to the curry paste and stir for 2–3 minutes, coating it well and lightly searing.
Simmer Gently
Pour in the coconut milk and bring to a gentle simmer.
Cook for 10–15 minutes, stirring occasionally, until the beef is tender and the sauce thickens.
Season & Aroma
Add palm sugar and tamari (or fish sauce). Adjust to taste.
Stir in the torn kaffir lime leaves for brightness.
Finish
Turn off the heat and fold in Thai basil leaves.
Serve
Ladle into bowls, garnish with sliced red chili and extra kaffir lime leaves.
Serve hot with steamed jasmine rice.
Wine Pairing Suggestions
Panang Beef Curry’s creamy coconut richness, gentle heat, and subtle sweetness pair beautifully with wines that offer freshness, aromatic lift, and soft structure.
Off-Dry Riesling – Riquewihr, Alsace (France)
Bright acidity and delicate sweetness soothe spice and complement coconut cream.
Gewürztraminer – Riquewihr, Alsace (France)
Intensely aromatic, echoing the curry’s spices and kaffir lime notes.
Pinot Gris / Pinot Grigio – Riquewihr, Alsace (France)
Round, textured, and fresh, balancing richness without overpowering.
Viognier – Rhône Valley (France)
Lush stone-fruit aromas and gentle body match the curry’s creamy depth.
Rosé de Provence (France)
Dry, crisp, and refreshing, offering a cooling contrast to mild spice.
Grenache / Garnacha – Rhône Valley (France)
Soft tannins and ripe red fruit complement the beef while respecting the spice.