Beef Panang

Method12 steps · about 1 hr

1. 1

   Step 1: Before heating the pan, slice the beef and thinly slice the lime leaves; have the measured seasonings ready. Pour ½ cup of the coconut milk into a pan over medium heat, reserving the remaining ½ cup.

   Uses First ½ cup coconut milk

   
2. 2

   Step 2: Add all the 1½ tbsp ready red curry paste to the coconut milk in the pan from step 1. Break up the paste and mix it into the milk.

   Uses First coconut-milk portion in the pan · 1½ tbsp ready red curry paste

   
3. 3

   Step 3: Stir the coconut-and-curry mixture from step 2 so it does not stick to the bottom of the pan.

   Uses Mixed curry paste and first coconut-milk portion

4. 4

   Step 4: If the curry base from step 3 is bubbling too hard, lower the heat to maintain a gentle simmer.

   Uses Stirred coconut-and-curry base

5. 5

   Step 5: Continue simmering and stirring the curry base from step 4 until red oil appears.

   Uses Gently simmering curry base

   
6. 6

   Step 6: Add the full 1 lb sliced beef to the red-oil curry base from step 5. Stir to coat the slices thoroughly.

   Uses Curry base with red oil separating · 1 lb beef, sliced

   
7. 7

   Step 7: Add the 2 tbsp sugar, 2 tbsp fish sauce and reserved ½ cup coconut milk to the beef-and-curry pan from step 6.

   Uses Beef slices coated in curry base · 2 tbsp sugar · 2 tbsp fish sauce · Remaining ½ cup coconut milk

8. 8

   Step 8: Bring the beef curry from step 7 to a gentle simmer. Cook until the beef is fully cooked and tender and the liquid reduces to a thick sauce, checking from 30 minutes. The source guide is about 30–60 minutes, depending on the heat.

   Check beef Panang tenderness · 30 minUses Complete beef curry before simmering

9. 9

   Step 9: At the first check, stir the same curry pot from step 8 and test a beef slice. Continue simmering as needed until the beef is tender and the sauce is thick; the guide is not a fixed completion time.

   Uses Simmered beef curry to check for tenderness

10. 10

    Step 10: If the beef in step 9 is still tough as the sauce thickens, add a little water and keep simmering. Repeat as needed, then let the liquid reduce to a thick sauce once the beef is tender.

    Uses Checked beef curry · Water, as needed if the beef remains tough

11. 11

    Step 11: Sprinkle all four thinly sliced kaffir lime leaves over the finished beef curry from step 10.

    Uses Tender beef in reduced curry sauce · 4 kaffir lime leaves, thinly sliced

12. 12

    Step 12: Serve the finished Panang from step 11 hot as two portions, with optional separately prepared cooked rice.

    Uses Finished beef Panang with sliced lime leaves · Separately prepared cooked rice, optional for serving