• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Missing Lokness

Easy Everyday Recipes

  • Home
  • About
  • Recipe Index
  • So-Cal Travel Guide
  • Privacy Policy

Thai Panang Curry with Beef

October 12, 2016 By Lokness 5 Comments

Who needs take out when you can stir up a 20-minutes Thai Panang curry. Fast, creamy and hearty!

Thai Panang Curry with Beef 2| The Missing Lokness

Ok, I am admitting it… I have an addiction. Addiction to Thai food!

During the weekends, Bryan and I eat out most of the time. When we discuss what we should eat, I usually and almost certainly reply with “Thai food”. After many many Thai food, Bryan isn’t too thrilled about Thai food at one point. He has rejected my idea plenty of times. So the question is what is Thai food that irresistible? I think it is the herbs and seasoning, like lemongrass, kaffir lime leaf, fish sauce, coconut milk. The combination of all these fragrant ingredients gives the food depth and complex flavors, which is hard to find that elsewhere. I think and crave about those flavors all the time (like right now!)! Oh man, I have a problem…. ??

We mostly order the same things every time we go to a Thai restaurant. Chicken satay, Thai fried rice and yellow curry. But one time, we went out with friends to a new Thai restaurant. Our friend highly recommended this Panang curry with sea bass. I tried it and that was it. Rich, creamy, savory…. With that melt-in-your-mouth fish, it was the best thing ever! I dreamed about it for months. Unfortunately, the restaurant is a bit far. It is not a place we can always go to. So, guess what? I have to try making it at home.

Panang curry is actually a type of red curry. The biggest difference between Panang curry and red curry is Panang curry contains peanuts and it is less spicy. Perfect! I would not be able to do with high level of spiciness.

There are not many ingredients for this dish. Once you gather them all, everything comes together really quickly. If you can get to a Vietnamese or Thai supermarket, you can easily find everything there. If not, Amazon will have everything you need. Thanks to the incredibly easy online shopping nowadays! Other than Panang curry paste, the next key ingredient is kaffir lime leaf. The leaves have a sweet lemony scent, that are unique and give a lemony fresh taste to the curry. They can’t be substitued. Even though the curry paste probably has some kaffir lime leaves, you want to add more and enhance the flavors. I bought a huge pack of fresh ones, used a few and froze the rest. I think I have enough kaffir lime leaves to last for at least a year! If you can’t fresh ones, dried ones work too! I know it can be a bit tricky to get all the ingredients you need, but it is totally worth the effort! You no longer need to go to a Thai restaurant for Panang curry, because you can make them yourself!

Thai Panang Curry with Beef 1 | The Missing Lokness

Most importantly, you are just 20 minutes away from this flavorful and satisfying Panang curry! Saute the ground peanuts and curry paste in the thick coconut cream. Add the beef and coat them with the aromatic curry paste. Add some coconut milk and water and cook until the beef is tender. Stir in the fresh herbs (lime leaves and basil) and seasoning (fish sauce and sugar). Scoop out and serve. That’s it! Creamy, sweet, savory, spicy and meaty… Serve with some steamed jasmine rice. Absolutely the best! Enjoy!

Thai Panang Curry with Beef 3| The Missing Lokness

Print Pin

Thai Panang Curry with Beef

Course Dinner
Cuisine Thai
Keyword beef, coconut milk, curry, kaffir lime leaf, panang curry, thai
Servings 2 people
Author Lokness

Ingredients

  • 1 tablespoon peeled roasted peanuts
  • 2 tablespoons panang curry paste
  • 1 cup coconut milk (do not shake)
  • ¾ pound flap meat, flank steak or top loin (thinly sliced)
  • ½ cup water
  • 4 kaffir lime leaves
  • 8 fresh basil leaves or Thai basil leaves
  • 1½ tablespoons fish sauce
  • ½ tablespoon sugar or palm sugar

Instructions

  • In mortar and pestle, add the peanuts and pound to finely ground. If you don’t have a mortar and pestle, use a Ziploc bag and a rolling pin. Put the peanuts in a Ziploc bag and use the rolling pin to pound the peanuts. It is kind of like a chunky peanut butter.
  • In a small bowl, mix the ground peanuts with curry paste. Set aside.
  • For the coconut milk, do not shake the can. Open the can and scoop out 1/3 cup of the thick coconut cream on the top of the can.
  • In a large skillet over medium heat, add the 1/3 cup thick coconut cream. Stir and heat for 2 minutes. Add the curry paste mixture. Mix well. Add the beef slices and coat evenly with curry. Stir and mix the rest of canned coconut milk. Add 2/3 cup coconut milk and water into the curry. Bring the liquid to a boil and the beef is no longer pink, stirring occasionally. Add kaffir lime leaves, basil leaves, fish sauce and sugar. Cook for another 1 – 2 minute. Taste and adjust with more fish sauce and sugar if needed. Transfer to a medium serving bowl. Serve immediately with hot steamed rice.

Notes

  1. If you can’t find roasted peanuts, toast them yourself at home. In a large pan over medium-high heat. Add the peanuts when the pan is hot. Keep stirring until the peanuts are aromatic and golden brown.
  2. The panang curry paste that I used is Mae Anong Panang Curry Paste. I got it from Amazon.
  3. Do not shake the coconut milk. It’s because when coconut milk sits, it separates into 2 layers. The top is a thick coconut cream and the bottom is a more liquidly coconut milk. Normally, you will shake the can before using to mix the cream and milk together. But in this case, we want to use the coconut cream like a fat to saute with the curry paste. Please remember not to shake the can before using!
  4. There are many different brands of coconut milk. They don’t taste the same. My favorite one is Aroy-D and you can get in from most Asian supermarkets and from Amazon.
  5. I bought a big bag of fresh kaffir lime leaves from a Vietnamese/Chinese supermarket. Use a few and freeze the rest. You can find fresh kaffir lime leaves in Thai or Vietnamese supermarkets or Amazon. If you can’t fresh ones, you can buy dried ones too (Amazon). Use double the amount of dried leaves.
(Adapted from Rachel Cooks Thai )

Filed Under: Beef, Cook Tagged With: asian, Beef, coconut milk, curry, kaffir lime leaf, thai, thai curry

Previous Post: « Wine-Braised Rainbow Carrots with Sage
Next Post: Spiced Dutch Baby Pancake with Apple-Maple Topping »

Reader Interactions

Comments

  1. Monica says

    October 14, 2016 at 9:27 am

    I love thai food also! And I can’t believe we can make this with this handful of ingredients. It’s so good to be able to re-make your favorite restaurant or takeout dishes at home. It’s getting so chilly now here that noodle soups and such are perfect!!

    Reply
    • Lokness says

      November 4, 2016 at 12:29 pm

      YES, it’s surprisingly easy to make. This curry is so flavorful that I don’t mind the spiciness. Something warm and spicy are just what we need for this time of the year! 😉

      Reply
  2. Linda | Brunch-n-Bites says

    October 19, 2016 at 8:58 am

    Whoaaaaa I’m glad we share some similarities here. I love Thai food and most likely order the same thing. It’s like comfort food to me and this beef curry is also another favorite in the house. Yum!

    Reply
    • Lokness says

      November 4, 2016 at 12:33 pm

      HAHAHA! Give me a high-five, girl! I am not sure what kind of stuffs they put in that Thai fried rice, it’s addicting! I crave it all the time. 😛 Enjoy this curry! Easy and amazing.

      Reply

Trackbacks

  1. Thai Panang Curry with Beef - Yum Goggle says:
    October 17, 2016 at 10:02 am

    […] GET THE RECIPE […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello there!

Welcome! I'm Lokness. Currently live in Los Angles. Grew up in Hong Kong. Obsessed with chocolate & ice cream. Cooking is something I love. This is where I share my stories and recipes. Want to know more? Click here.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Never Miss a New Recipe!

Sign up to receive notifications of new posts by email. No spam!

Popular Posts

  • Hong Kong Style Borscht Soup #soup #hongkongfood #vegetables #beefbone #borschtsoup | The Missing Lokness Hong Kong Style Borscht Soup
  • Magnolia Bakery Banana Pudding (From Scratch) Magnolia Bakery Banana Pudding (From Scratch) #magnoliabakery #copycatrecipe #banana #pudding #bananapudding #partyfood #nilawafer #dessert #dessertrecipe | The Missing Lokness Magnolia Bakery Banana Pudding (From Scratch)
  • Easy Sushi Bake #sushibake #hawaiianrecipe #imitationcrab #avocado #easyrecipe #furikake #seaweed #dinner #dinnerrecipe #appetizer | The Missing Lokness Easy Sushi Bake
  • Mendocino Farms Curried Couscous with Roasted Cauliflower #sidedish #pastasalad #couscous #curry | The Missing Lokness Mendocino Farms Curried Couscous with Roasted Cauliflower
  • Sangchu Geotjeori (Korean Lettuce Salad)

missinglokness

🍩 Recipe Developer & Food Lover (I cook & eat around the city!) 🐹 Animals Lover 🏠 Los Angeles🌴(From HK 🇭🇰)

Growing up, I looked forward to my mom’s mango p Growing up, I looked forward to my mom’s mango pudding every summer. That creamy & soft pudding is loaded w/ tons of fresh mangoes. My version is pretty much the same, but I switch out the mango-flavored gelatin mix for fresh mangoes. It tastes incredible & brings me back to my childhood right away! It was the perfect dessert when I was a kid, and it’s still the most satisfying dessert today! 🥭

// What was your favorite childhood dessert? //

Recipe link in profile ⬆️ #ontheblog #TheMissingLokness

https://www.themissinglokness.com/2022/05/20/loaded-mango-pudding/
Sometimes, something simple is the best. My go-to Sometimes, something simple is the best. My go-to is a cheeseburger w/ extra toasted bun & onion. Bryan likes his double-double w/ onion. The fries were perfectly crispy, and I like to dip them in the spread sauce. Please order me 2 fries next time!😂 How do you like your In-N-Out?
Ice cream time! This Vanilla Blueberry Thyme Swirl Ice cream time! This Vanilla Blueberry Thyme Swirl Ice Cream is creamy, little vanilla-y w/ bits of blueberries & a hint of thyme. That vibrant blueberry swirls also makes the prettiest purple color too! I made this ice cream using my blueberry thyme jam, so it’s very easy.🫐🍨

Recipe link in profile ⬆️ #ontheblog #TheMissingLokness

https://www.themissinglokness.com/2022/04/15/vanilla-blueberry-thyme-swirl-ice-cream/
A perfect bowl of Korean shaved ice for a warm nig A perfect bowl of Korean shaved ice for a warm night. We both got Injeolmi, which is milk flavored ice w/ mochi, roasted soybean powder & condensed milk. It was light, little nutty & not too sweet.🍧

🌟Oakobing
📍37 N Arroyo Pkwy, Pasadena, CA 91103
Spring time means berries. Let starts w/ Blueberry Spring time means berries. Let starts w/ Blueberry Thyme Jam! Sweet, lemony & earthy. A nice surprising combo, but both blueberry & thyme compliment each other really well. I once served this once w/ a slice of Basque cheesecake, & it was fantastic! The jam is good on all sort of things, like yogurt and charcuterie board. 🫐

Recipe link in profile ⬆️ #ontheblog #TheMissingLokness

https://themissinglokness.com/2022/03/24/small-batch-blueberry-thyme-jam/
When I think of comfort food, this Satay Beef Cell When I think of comfort food, this Satay Beef Cellophane Noodles in Clay Pot (沙嗲牛肉粉絲煲) definitely is up there on the top. One of my favorites to order in Hong Kong! It’s hearty & rich. That tender beef & noodles are coated w/ a savory & slightly sweet satay sauce. Little kick from the chili & the earthiness from the mushroom. Bold flavors! Please just give me a bowl of rice already! Btw, this takes only 30 mins to put together, which makes a great weeknight dish. 

Recipe link in profile ⬆️ #ontheblog #TheMissingLokness

https://themissinglokness.com/2022/03/10/satay-beef-cellophane-noodles-in-clay-pot/
Maude (@mauderestaurant) has reopened & we’re ba Maude (@mauderestaurant) has reopened & we’re back! It closed down during the pandemic & eventually was selling sweet & savory pies for a while. Once we heard Maude was about to reopen, we made reservation. It’s a 9-course tasting menu w/ the focus on California cuisine this time. Everything was incredible. We chose to sit on the chef’s table & watched them plating & cooking. Precision & speed w/ lots of components. We had our many firsts, like cactus, caviar, & black truffle. Our favorites of the night were caviar w/ peas, abalone & bread w/ aged butter. We really love this place & look forward to going back soon!

🌟Maude
📍212 S Beverly Dr, Beverly Hills, CA 90212
❣️Always a multi-course tasting menu & changes often.
Am I dreaming? Hailing in Pasadena? The mix of hai Am I dreaming? Hailing in Pasadena? The mix of hail & rain probably lasted for a good 30-minute. I was very excited at first, then it got crazy. Hail was collecting everything & my patio started to flood. I took out a broom & removed some of the hail. That worked, the water started to move & subside eventually. So glad my apartment wasn’t flooded. Whew! I have seen hailing, but this is another level. The ground was covered in hail. Really incredible!
Load More... Follow on Instagram

Copyright © 2022 · The Missing Lokness · Privacy Policy

 

Loading Comments...