Beef Panaeng Recipe
braised beef, salty + sweet panaeng curry, aromas of Thai basil and lime leaf w/ coconut cream + jasmine rice
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Ingredients
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Panaeng Curry Paste
Beef & Curry
To Serve
Method
Panaeng Curry Paste
- 1
Prepare chilies
Soak dried red chilies in hot water for 15 minutes until softened, then drain. If using fresh chilies, just remove stems and seeds and roughly chop.
- 2
Toast whole spices
In a small dry skillet over medium heat, toast the dried chilies for 1–2 minutes and the white pepper and coriander seeds (if using whole) until fragrant. Cool slightly.
- 3
Blend paste
In a small food processor or mortar and pestle, combine softened chilies, chopped fresh chilies, shallots, garlic, grated galangal, sliced lemongrass, kaffir lime zest, ground coriander, ground cumin, white pepper, shrimp paste, salt, and 1 tsp vegetable oil. Process or pound until a smooth, oily paste forms. Add a teaspoon of water if needed to help blend. Taste and adjust salt.
Beef & Curry
- 4
Brown beef
Pat beef cubes dry and season lightly with 1/8 tsp salt. Heat 1 tbsp coconut or neutral oil in a wide, heavy-bottomed saucepan or Dutch oven over medium-high heat. In batches, sear beef cubes until browned on all sides (2–3 minutes per side). Remove and set aside.
- 5
Fry curry paste
Reduce heat to medium. Add 2 tbsp of the prepared Panaeng curry paste to the pan with a drizzle (about 1 tsp) of oil and fry, stirring constantly, for 1–2 minutes until aromatic and the oil separates slightly from the paste.
- 6
Add coconut milk
Pour in the coconut milk, stirring to incorporate the paste into a smooth sauce. Bring to a gentle simmer.
- 7
Return beef and simmer
Return the browned beef to the pot along with 1/2 cup water or beef stock. Add torn kaffir lime leaves. Bring to a low simmer, cover partially, and braise for 60–75 minutes until beef is tender (time may vary depending on beef cut). Stir occasionally and skim any excess fat.
- 8
Finish sauce
Once beef is tender, uncover and stir in palm sugar and fish sauce. Simmer 5–8 minutes to reduce and concentrate flavors. If sauce becomes too thick, add 1–2 tbsp water or stock. Taste and adjust seasoning with salt, additional fish sauce (for saltiness), or sugar (for sweetness) to reach a balanced salty-sweet Panaeng profile.
- 9
Add cream and herbs
Stir in the coconut cream, Thai basil leaves, sliced bird chilies (if using), and lime juice. Simmer gently 1–2 minutes until basil is wilted and aroma is released. Remove from heat and discard any tough stems or whole lime leaf stems if present.
To Serve
- 10
Cook jasmine rice
Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rinsed rice and 1 1/4 cups water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and rest covered 10 minutes, then fluff with a fork.
- 11
Plate and garnish
Ladle braised beef Panaeng over steamed jasmine rice or serve the curry alongside rice. Garnish with extra Thai basil, lime wedges, and additional sliced chilies if desired. Serve immediately.