Panang Beef Curry

Panang Beef Curry is a delightful dish that brings together tender chunks of beef and a rich, aromatic coconut curry sauce. This recipe is perfect for family dinners, special occasions, or meal prep for the week. With its vibrant flavors and comforting appeal, Panang Beef Curry is sure to impress everyone at your table.

Why You’ll Love This Recipe

• Quick Cooking Time: Despite the lengthy total time, the active cooking process is efficient and straightforward.
• Rich Flavor Profile: The combination of Thai red curry paste and coconut milk creates a unique taste that is both savory and sweet.
• Versatile Ingredients: You can easily substitute with different cuts of beef or adjust spice levels based on your preference.
• Impressive Presentation: The vibrant colors and garnishes make this dish visually stunning for any gathering.
• Perfect Pairing with Rice: Serve it over rice for a complete meal that satisfies your hunger.

Tools and Preparation

Before you start cooking, gather your essential tools. Having the right equipment will make the process smoother and more enjoyable.

Essential Tools and Equipment

• Nonstick skillet
• Medium to large saucepan
• Chopping board
• Knife
• Measuring spoons

Importance of Each Tool

• Nonstick skillet: Prevents sticking and makes cleanup easier when cooking the curry sauce.
• Medium to large saucepan: Ideal for simmering the beef until it’s tender without spilling.
• Chopping board: Provides a safe surface for cutting ingredients while keeping your kitchen tidy.

Ingredients

For the Beef

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

For the 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

For Garnishing

• 6 Kaffir lime leaves, middle vein removed and sliced very thin
• 1/3 cup unsalted dry-roasted peanuts, chopped fine

For Serving

• 1 cup dry white rice (2 cups once cooked)

How to Make Panang Beef Curry

Step 1: Prepare the Beef

1. Cut the beef into small half-inch to 1-inch sized pieces.
2. Place them into a medium to large saucepan and cover with about an inch of water. Bring to a boil.
3. Cover, lower to a simmer, and cook slowly:
4. If using boneless short ribs, cook for 60-75 minutes until fall apart tender.
5. If using chuck, cook for an additional 30-45 minutes until tender. Add more water if needed.
6. Once cooked, discard water and hold beef for the next step after preparing the rice.

Step 2: Cook the Rice

1. Begin preparing the rice according to package instructions while the beef is simmering.

Step 3: Make the Curry Sauce

1. In a large nonstick skillet over medium heat, add vegetable oil.
2. Once shimmering, add 2 tablespoons of Thai red curry paste. Cook for 5-8 minutes until it turns dark red, almost brown.

Step 4: Combine Ingredients

1. Add coconut milk, fish sauce, sugar, and optional Thai chile to the skillet.
2. Stir in two more tablespoons of curry paste along with cooked beef; mix well.

Step 5: Simmer the Curry

1. Bring to a rapid simmer while stirring occasionally until sauce thickens and reduces by half (about 12-15 minutes).
2. Look for oil appearing on top—that’s what you want!

Step 6: Final Touches

1. Add sliced lime leaves and let it simmer for another 1-2 minutes until fragrant.

Step 7: Serve

1. Transfer to a serving bowl or platter.
2. Sprinkle chopped peanuts on top along with finely sliced lime leaves.
3. Serve hot with white rice on the side.

Enjoy your delicious Panang Beef Curry!

How to Serve Panang Beef Curry

Serving Panang Beef Curry can elevate the dining experience and make it even more enjoyable. Here are some delicious suggestions to complement your dish.

With Steamed Jasmine Rice

• Steamed jasmine rice pairs perfectly with the rich flavors of Panang Beef Curry, absorbing the creamy sauce and enhancing each bite.

Garnished with Fresh Herbs

• Adding fresh cilantro or basil as a garnish not only adds color but also provides a burst of freshness that balances the dish’s richness.

Accompanied by Lime Wedges

• Serve lime wedges on the side for an extra squeeze of citrus that brightens up the flavors and adds a zesty kick to each spoonful.

With a Spicy Pickled Vegetable Side

• A side of pickled vegetables can offer a tangy contrast to the creamy curry, providing crunch and acidity that complements the meal.

How to Perfect Panang Beef Curry

Achieving perfection in your Panang Beef Curry is all about attention to detail and technique. Here are some tips to ensure you get it just right.

• Choose quality beef: Opt for well-marbled cuts like short ribs or chuck roast for maximum tenderness and flavor.
• Balance flavors: Taste as you go! Adjust sweetness, saltiness, and heat with sugar, fish sauce, or additional curry paste according to your preference.
• Simmer gently: Allowing the curry to simmer slowly helps meld flavors together and results in tender beef pieces.
• Use fresh ingredients: Fresh lime leaves and high-quality curry paste can significantly enhance the aromatic profile of your dish.

Best Side Dishes for Panang Beef Curry

Pairing side dishes with Panang Beef Curry can create a well-rounded meal. Here are some excellent options to consider.

1. Coconut Rice: This fragrant rice cooked with coconut milk not only complements the curry but also adds richness to your plate.
2. Thai Cucumber Salad: A refreshing salad made with cucumbers, vinegar, and herbs that provides a crisp contrast to the rich curry.
3. Sautéed Bok Choy: Lightly sautéed bok choy offers a crunchy texture and earthy flavor that balances out the creamy sauce beautifully.
4. Spring Rolls: Crispy vegetable spring rolls serve as a delightful appetizer or side, bringing crunch and freshness before diving into the curry.
5. Roasted Sweet Potatoes: Sweet potatoes roasted until caramelized add a touch of sweetness that pairs nicely with spicy dishes like this curry.
6. Thai Mango Salad: A zesty salad featuring green mangoes tossed with lime juice, peanuts, and herbs, providing a vibrant contrast in flavors.

Common Mistakes to Avoid

When making Panang Beef Curry, it’s easy to overlook some key steps that can affect the flavor and texture of the dish. Here are some common mistakes to watch out for:

• Skipping the beef trimming: Not trimming excess fat from the beef can lead to a greasy curry. Make sure to trim it for a cleaner taste.
• Ignoring the simmer time: Rushing the simmering process will prevent the flavors from developing fully. Allow enough time for the curry to thicken and flavors to meld.
• Using too little coconut milk: Coconut milk is essential for creaminess. Ensure you use a full can to achieve that rich texture.
• Not adjusting spice levels: The heat from Thai red chile can vary. Taste your curry and adjust accordingly, adding more or less based on your heat preference.
• Forgetting about lime leaves: Fresh Kaffir lime leaves add an aromatic touch. Don’t skip them; slice them thinly and add them just before serving for maximum flavor.

 

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container for up to 3-4 days.
• Let the curry cool completely before sealing it in containers to avoid condensation.

Freezing Panang Beef Curry

• Freeze in airtight containers or heavy-duty freezer bags for up to 2-3 months.
• Label containers with date and contents for easy identification later.

Reheating Panang Beef Curry

• Oven: Preheat to 350°F (175°C). Place the curry in a baking dish covered with foil, heating until warmed through.
• Microwave: Use a microwave-safe container, cover loosely, and heat in 1-minute intervals, stirring between each until hot.
• Stovetop: Reheat in a saucepan over medium-low heat, stirring occasionally until heated through. Add a splash of water if it’s too thick.

Frequently Asked Questions

Here are some common questions about making Panang Beef Curry:

How do I make my Panang Beef Curry spicier?

To increase the spice level of your Panang Beef Curry, add more Thai red curry paste or additional chopped Thai red chiles according to your taste preference.

Can I use other meats instead of beef?

Yes! While this recipe features beef, you can substitute it with chicken or turkey for a lighter version of Panang Curry.

What should I serve with Panang Beef Curry?

Panang Beef Curry pairs well with steamed white rice or jasmine rice, which helps balance its rich flavors.

How can I customize my Panang Beef Curry?

You can customize this dish by adding vegetables like bell peppers or green beans during cooking, enhancing both flavor and nutrition.

Final Thoughts

Panang Beef Curry is not only delicious but also versatile. With its rich coconut sauce and tender meat, it’s perfect for any dinner table. Feel free to modify ingredients based on what you have at home or personal preferences—this dish is meant to be enjoyed your way!