Thai Panang Curry with Beef or Chicken

Why You’ll Love This Recipe

• Thick, gently sweet coconut sauce that hugs every grain of rice.
• Restaurant-quality flavors in 35 minutes, start to finish.
• Flexible protein: equally great with beef sirloin or juicy chicken thighs.
• Fragrant finish from makrut lime zest and Thai basil for a true Panang aroma.

Grocery List

• Produce: 2 bell peppers (red and green), makrut (kaffir) lime or leaves, Thai basil, 1 regular lime
• Dairy: None
• Pantry: Jasmine rice, full-fat coconut milk (13.5 oz can), Panang curry paste, fish sauce, palm sugar or light brown sugar, roasted peanuts (for grinding), neutral oil, low-sodium chicken broth (optional)

Full Ingredients

Protein (choose one)

• 1 lb beef sirloin or flank, sliced across the grain into 1/8-inch strips
• OR 1 lb boneless, skinless chicken thighs, trimmed and sliced 1/4-inch thick

For the Panang curry

• 1 can (13.5 oz) full-fat coconut milk, unshaken
• 3 tbsp Panang curry paste
• 1/2 cup water or low-sodium chicken broth
• 2 tbsp fish sauce, plus up to 1 tsp more to finish
• 2 tsp palm sugar or light brown sugar
• 2 tbsp finely ground roasted peanuts (optional, for classic nutty body)
• 1 tsp finely grated makrut (kaffir) lime zest OR 3 makrut lime leaves, ribs removed and very thinly sliced
• 2 medium bell peppers (red and green), stemmed and thinly sliced
• 1 cup Thai basil leaves, lightly packed
• 1 tsp fresh lime juice
• 1 tsp neutral oil (only if needed to help fry the curry paste)

For serving

• 1.5 cups uncooked jasmine rice (yields about 4 cups cooked)
• Optional garnish: extra Thai basil, a pinch of lime zest, and chopped roasted peanuts

Step-by-Step Instructions

Step 1: Cook the jasmine rice

Rinse 1.5 cups jasmine rice in cool water until the water runs mostly clear. Combine with 2.25 cups water in a medium saucepan. Bring to a boil over medium-high heat, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand, covered, 10 minutes to steam and fluff.

Step 2: Prep the meat and vegetables

Thinly slice the beef across the grain (1/8 inch) or the chicken thighs (1/4 inch) so the pieces cook fast and stay tender. Slice the bell peppers into thin strips. Zest the makrut lime or chiffonade the leaves. Pick Thai basil leaves and keep them whole. Set everything near the stove.

Step 3: Bloom the Panang paste in coconut cream

Open the coconut milk without shaking. Spoon about 1/2 cup of the thick cream from the top into a wide skillet or sauté pan. Heat over medium for 1 minute until it loosens and begins to glisten. Stir in 3 tbsp Panang curry paste and fry, stirring constantly, 2–3 minutes until the paste darkens slightly and beads of red oil appear. If the mixture looks dry, add up to 1 tsp neutral oil. This step intensifies flavor and gives the sauce its glossy body.

Step 4: Add and briefly sear the protein

Add the sliced beef or chicken to the pan. Stir-fry 2–3 minutes just until the meat turns opaque on the outside. Do not fully cook it yet; it will finish gently in the sauce to stay tender.

Step 5: Build the sauce and simmer

Pour in the remaining coconut milk and 1/2 cup water or broth. Add 2 tsp sugar, 2 tbsp fish sauce, 2 tbsp finely ground roasted peanuts (if using), and the makrut lime zest or sliced leaves. Bring to a gentle simmer (aim for small, steady bubbles; about 190–200°F if you use a thermometer). Cook 6–8 minutes until the sauce thickens to coat a spoon and the meat is tender. If using chicken, verify it reaches 165°F at the thickest piece.

Step 6: Cook the bell peppers to crisp-tender

Stir in the sliced bell peppers and simmer 2–3 minutes until they are just tender but still bright. If the curry gets too thick, add 1–2 tbsp water to loosen; Panang should be lush and spoon-coating, not soupy.

Step 7: Finish with Thai basil and adjust

Turn off the heat. Stir in the Thai basil leaves and 1 tsp fresh lime juice. Taste and adjust: add up to 1 tsp more fish sauce for saltiness or a pinch of sugar for balance. Let the curry rest 2 minutes to meld. Serve hot over fluffed jasmine rice, garnishing with extra basil, a sprinkle of lime zest, and chopped roasted peanuts if you like.

Pro Tips

• Do not shake the coconut milk; you want that top layer of thick cream to fry the paste for maximum aroma and sheen.
• Slice beef across the grain and very thinly for tenderness. For chicken, thighs stay juicier than breast.
• Panang paste varies in salt and heat. Start with 2 tbsp fish sauce and 2 tsp sugar; adjust right at the end.
• If the sauce separates slightly, whisk in a tablespoon of hot water and gently simmer; it will come back together.
• Keep peppers crisp-tender for color and freshness; overcooking dulls their sweetness and texture.

Variations

• Peanut-boosted Panang: Stir in 1–2 tbsp smooth natural peanut butter with the liquids for extra body and nutty depth.
• Vegetarian/Vegan: Use firm tofu (14 oz, pressed and cubed), vegetable broth, and vegan fish sauce or light soy sauce. Add mushrooms or eggplant for heft.
• Spicy Kick: Add 1–2 thinly sliced Thai bird’s-eye chiles with the peppers for a hotter finish.

Storage & Make-Ahead

Cool completely, then refrigerate curry (without rice) in an airtight container for up to 4 days or freeze up to 3 months. Reheat gently on the stovetop over low heat, adding a splash of water to loosen. If the sauce separates, whisk until glossy again. Store rice separately; reheat with a sprinkle of water, covered, in the microwave.

Nutrition (per serving)

Approximate with chicken and 1 cup cooked rice: 600 calories; 36 g fat; 57 g carbohydrates; 26 g protein; 4 g fiber; 900–1100 mg sodium. Using beef sirloin is similar in calories, depending on cut leanness.