Thai Panang Curry With Beef

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
thai panang curry

Thai Panang Curry With Beef

Thai Panang (or Penang) curry has a sweeter, more peanutty taste than the other curries, and it is absolutely delicious.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Thai
Servings 6


  • pressure cooker


  • 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


  • 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
Keyword beef, rice
Tried this recipe?Let me know how it was!

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