Panang Curry

Panang curry takes its name from the city island off the West coast of Malaysia, which is also known as Georgetown. This type of curry is richer, sweeter, and creamier then the more herbal Thai red or green curries, making it very popular with foreigners.

Peanuts, a unique ingredient in this recipe, are found in only one other Thai curry,  Masamam. Beef is the most famous type of Panang curry, but chicken, pork, fish, or even shrimp can also be delicious. Vegetables are not usually added to Panang curry, but adding thin strips of bamboo slices is a possibility. This is a drier type of curry, more like its Indian cousins, with just enough sauce to cover the meat.

Curry pastes by Mae Ploy or Maesri are good choices if you don’t feel like making your own paste from scratch, which can be time-consuming. These two brands aren’t too expensive, runs anywhere from $0.89-$2.99 (for larger packages) at your Asian markets. I don’t recommend buying them online, it costs almost 3 times as much.

(Serves 4 people)



  1. Wash the beef, cut into pieces about 3 cm (about 1 inch) thick.
  2. Heat 1 cup of coconut milk over medium heat until the oil surfaces. Add curry paste, stir constantly for 2 minutes until fragrant and red oil surfaces. Add the beef, and cook for a further 5 minutes or until done. Add the remaining coconut milk.
  3. Season to taste with salt, fish sauce and sugar. Add roasted peanuts, stir well. Reduce the heat and simmer for 15 minutes or until the beef is tender. Stir well to combine. Sprinkle kaffir lime leaves on top, and turn off the heat.
  4. Transfer to a serving dish, garnish with red chilies. Serve hot.

This recipe is taken from Temple of Thai’s website. Please check them out for other great recipes!

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