I love that Thai curries all have their own flavor, even though some of the main ingredients might seem the same. Thai Panang (or Penang) curry has a sweeter, more peanutty taste than the other curries, and it is absolutely delicious.
You will need rice to serve with this recipe. I make mine in the Instant Pot: 3 c. rice, 4 1/2 c. water, high pressure for 5 minutes, and quick release. For jasmine rice, see this article.
Stir together in a hot pan:
2 T. (for very mild, more for spicy) Panang curry paste (I recommend the Maesri brand. I like the flavor for this curry better than the Mae Ploy brand, which is usually my go-to.)
a few T. of coconut milk
1 red bell pepper, sliced
Once the curry paste is well dissolved, add the following:
2 cans of coconut milk
3 T. fish sauce
4 T. brown sugar
1 T. ground lemongrass or 2 stalks fresh*
juice from 1 lime or about 1 T. lime juice
1 lb. beef steak or roast, cut into 1-inch strips (Sirloin works well.)
When the beef is almost cooked through, add and stir occasionally until heated through:
3/4 c. finely chopped peanuts
Serve Thai Panang curry over regular or jasmine rice.
*To prepare fresh lemongrass, pound it with the flat side of a knife until it smells fragrant. Cut the lemongrass into several pieces (2 inches long). Remove the lemongrass after cooking the curry.
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Thai Panang Curry With Beef
Equipment
- pressure cooker
Ingredients
- 3 cups rice
- 4 1/2 cups water
- 2-3 tablespoons Panang curry paste Maesri
- 1 red bell pepper sliced
- 2 cans coconut milk
- 3 tablespoons fish sauce
- 1/4 cup brown sugar
- 1 tablespoon ground lemongrass or 2 stalks fresh
- 1 tablespoon lime juice 1 lime
- 1 pound beef roast or steak sirloin, cut into strips
- 3/4 cup peanuts finely chopped
Instructions
- Cook the rice in the pressure cooker for 5 minutes with a quick release.3 cups rice, 4 1/2 cups water
- In a large skillet or wok, stir a few tablespoons of the coconut milk, the bell pepper, and the curry paste together until the curry paste dissolves.2-3 tablespoons Panang curry paste, 1 red bell pepper
- Add the remaining coconut milk and all but the peanuts. Cook until the meat is mostly done.2 cans coconut milk, 3 tablespoons fish sauce, 1/4 cup brown sugar, 1 tablespoon ground lemongrass, 1 tablespoon lime juice, 1 pound beef roast or steak
- Add the chopped peanuts and stir until the beef finishes cooking through. Serve over rice.3/4 cup peanuts