Authentic Thai Panang Beef Curry

• •1.3 lb beef sirloin or flank steak, sliced thinly against the grain into bite-sized strips
• •1.5 cup thick coconut cream (preferably high-fat canned or fresh)
• •0.5 cup coconut milk
• •3 tablespoon authentic Panang curry paste
• •2 tablespoon roasted unsalted peanuts, finely crushed or pounded
• •1.5 tablespoon palm sugar, finely shaved
• •2 tablespoon fish sauce
• •6 fresh makrut lime leaves, central stems removed and sliced into paper-thin threads
• •1 large fresh red spur chili (prik chi fa) or red Fresno chili, julienned lengthwise

Instructions

1. 1

   Spoon 1/2 cup of the thick coconut cream into a wide skillet or wok over medium heat. Simmer gently for 4–5 minutes, stirring occasionally, until the cream reduces and splits ('cracks'), releasing clear coconut oil droplets on the surface.

2. 2

   Add the Panang curry paste to the separated coconut oil and cream. Fry over medium-low heat for 2 to 3 minutes, breaking up the paste until it becomes deeply aromatic, glossy, and takes on a rich brick-red color.

3. 3

   Add the thinly sliced beef and finely crushed peanuts to the pan. Toss and stir-fry for 2 minutes until the beef is well coated in the curry paste and partially cooked on the edges.

4. 4

   Pour in the remaining 1 cup of coconut cream and 1/2 cup of coconut milk. Reduce heat to low and let the curry simmer gently for 8 to 10 minutes until the beef is tender and the sauce has reduced to a thick, luscious coating consistency.

5. 5

   Season the curry with palm sugar and fish sauce. Stir gently until the sugar has fully dissolved. Taste and adjust if necessary; authentic Panang should be savory, rich, mildly sweet, and lightly spicy.

6. 6

   Stir in two-thirds of the julienned makrut lime leaves and half of the red chili strips, simmering for just 30 seconds to release their fragrant essential oils into the sauce.

7. 7

   Transfer the curry to a shallow serving bowl. Garnish the top with the remaining fine makrut lime leaf shreds and julienned red chilies. Serve immediately with warm steamed jasmine rice.

Chef's Tips

• 💡Unlike Green or Red Thai curries, Panang is intentionally thick and rich—the sauce should coat the meat heavily rather than being soupy.
• 💡To get ultra-fine makrut lime leaf shreds, stack several leaves, roll them tightly like a cigar, and slice them with a very sharp chef's knife into hairline ribbons.
• 💡If your coconut cream does not separate easily due to added emulsifiers, simply add 1 tablespoon of neutral oil to help fry the curry paste properly.