Beef Panang Recipe
Prep time
Cook time
Total time
This spicy curry is full of flavor and a favorite at my house. Dairy free, gluten free, and Paleo (if you use the Palm sugar), you'll love this Thai dish on a busy weeknight, or lazy Sunday.
Recipe type: Dinner
Cuisine: Asian
Serves: 4
  1. Slice beef and tenderize in a solution of water and baking soda.
  2. Open canned coconut milk, set aside.
  3. Slice kaffir lime leaves thinly, removing and discarding spine.
  4. In a wok, or medium sized skillet (here's the one I use when my wok is busy), over medium heat melt the coconut oil.
  5. Once the coconut oil is glossy looking, coat the pan, and add the curry paste.
  6. Saute the curry paste until fragrant, about 1 minute.
  7. Add about ¼ cup canned coconut milk (if the coconut milk has separated, leave the water at the bottom and use the cream at the top), and stir to combine with the curry paste. The mixture will be bubbling and boiling (if it is not, turn up the heat slightly).
  8. Add the meat, and stir to coat.
  9. Add about ¼ cup more of the coconut milk, or enough to at least halfway cover the meat.
  10. Add 1 of the sliced kaffir lime leaves, and let cook, stirring frequently until the meat is cooked through.***
  11. Add a few more spoonfuls of coconut milk, being careful not to add the more watery part of the milk if it has separated.
  12. Add the sugar, 1 tablespoon at a time, tasting until the flavor "pops."
  13. If your curry is thin, add coconut milk powder, arrowroot or cornstarch to a little bit of the leftover coconut milk, stir to combine. Add a bit of the hot curry sauce to this mixture, stir, and then add back to the curry sauce, stirring constantly to combine.
  14. Stir until thick.
  15. Remove and serve over rice, or on it's own.
  16. Top with remaining kaffir lime leaves and sliced red peppers.
*Both Panang and red curry paste are spicy. Use less if you want it less spicy, and more if you prefer more spicy.
** Kaffir lime leaves freeze very well. Simply leave whole, place in a bag and freeze for up to a year.
***Although onions don't typically come in Panang Curry, I often add sliced sweet onions at this point. They're really good!
Recipe by HealthNut Nation at