Panang Neua (Thai Panang Beef Curry)
Local name: พะแนงเนื้อ
In short: Thin-sliced beef simmered in a thick, rich coconut sauce built on a roasted peanut curry paste, finished with shredded lime leaf and cream. It takes about 50 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 455 kcal
Panang curry is thicker, sweeter and less soupy than most Thai curries. The paste includes ground roasted peanuts, which give the sauce body and a nutty richness, and the curry is cooked down until it just coats the meat. Beef is the classic choice, although chicken and pork are common too. Serve it as a main with jasmine rice, finished with a thread of coconut cream and finely shredded lime leaf.
Instructions
- Drain the soaked chilies. Pound or blend them with the other paste ingredients until completely smooth, adding a spoonful of water if needed.
- Spoon the thick cream from the top of the can, about 100 ml (scant 1/2 cup), into a bowl and set 2 tablespoons aside for serving. Put the rest in a wok and cook over medium heat for 3 to 4 minutes, stirring, until it bubbles and the oil separates.
- Add 4 tablespoons of the paste and fry for 2 minutes until dark and fragrant. Keep the remaining paste for another curry.
- Add the beef and stir for 2 minutes until it has changed color on the outside.
- Pour in the remaining coconut milk and the water. Add the whole lime leaves, fish sauce, palm sugar and ground peanuts, then simmer for 10 to 12 minutes until the sauce thickens and the beef is tender.
- Taste and adjust: the curry should be rich, salty-sweet and gently hot, with a thick, clinging sauce.
- Serve in a bowl topped with the shredded lime leaf, sliced chili and the reserved coconut cream, with jasmine rice.
Tips
- For a cheaper cut like chuck, cut it into 3 cm (1 1/4 in) cubes and simmer it in the coconut milk and water for 1 1/2 hours before thickening the sauce.
- Short on time? Fry 3 tablespoons of ready-made red curry paste with 2 tablespoons of ground peanuts. Taste before adding fish sauce, as pastes are often salty.
Questions and answers
What is the difference between panang and red curry?
Panang is thicker, sweeter and nuttier, with ground peanuts in the paste and little liquid. Red curry is more soupy and usually has a sharper chili heat.
Can I make panang curry ahead of time?
Yes. It keeps for 3 days in the fridge and the flavor improves. Reheat gently with a splash of water, and add the fresh chili and lime leaf at the end.
How spicy is panang curry?
Medium. It is milder than green curry, since the peanuts and coconut round off the heat. Use 4 chilies in the paste for a mild version.
How long does it take to make Panang Neua (Thai Panang Beef Curry)?
About 50 min in total: 25 min of preparation and 25 min of cooking.
How many calories are in Panang Neua (Thai Panang Beef Curry)?
About 455 kcal per serving, with 30 g of protein, 12 g of carbohydrates and 32 g of fat. These values are estimates.
Nutrition per serving
| Calories | 455 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 12 g |
| Fat | 32 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 750 mg |
Estimated values, calculated from the ingredients.
