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Thai Panang Beef

Thai Panang Beef

Panang beef is one of those recipes that everyone loves, whether it's kids or grandparents, college students or anyone else from any country in the world. Rich herbal flavors inspired by Indian influence in Thailand, and adapted to give it a unique Thai flavor.

Unlike some Thai recipes that take a great deal of time to prepare, a delicious panang can be made in minutes using a handful of key ingredients. Here we've prepared a simple recipe that's sure to be a popular favorite. It's best prepared with the highest quality coconut milk with higher fat, such as our 100% pure Chaokoh coconut cream.

We also have a recipe for panang chicken but beef is probably the best way to enjoy panang. In photos below, notice we demonstrate making panang beef on two different occasions, the second time we usedchee fah chile peppers in addition to red bell.


For 4 Person(s)


  • 1 Pound Beef Steak, Such as sirloin, cut into strips
  • 1 Large Diced Red Bell Pepper (or vegetable of your choice)
  • 2 Cups Coconut Cream
  • 2 Tablespoons Panang Curry Paste
  • 2 Tablespoons Fish Sauce
  • 2 Tablespoons Palm Sugar
  • 2 Tablespoons Roasted Peanuts
  • 4 Fresh Kaffir Lime Leaves, slivered
Buy ingredients for this Recipe

Method for Thai Panang Beef

Crush the peanuts in a mortar and pestle. Set aside about 3 tablespoons of the coconut millk.

Heat the coconut milk, except for the 3 tablespoons set aside, in a wok or skillet until the oil comes to the surface. Add panang curry paste, and fry until it becomes aromatic. Add meat and cook until the meat is nearly done, then add bell peppers. Add fish sauce and palm sugar. Let it simmer for a few minutes.

Remove from heat. Top with 3 tablespoons coconut milk, slivered lime leaves, peanuts, and fresh Thai chilli peppers. Mix this up, serve with freshly steamed jasmine rice. For an elegant touch just before serving, dab a spoonful of thick coconut cream. Enjoy!


Overall Rating (13)

4 out of 5 stars
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  • Georgia Hitchcock

    Rated 4 out of 5 stars

    What will the recipe look like if I'm cooking for 12 people?

  • Jim B,

    Rated 4 out of 5 stars

    I made this and we loved it! The only thing I changed is that we had it with rice stick noodles instead of Jasmine rice. I used frozen chiles and lime leaves instead of fresh - still excellent! (now, if I can get the photo uploader to work!)

  • Kate

    Rated 4 out of 5 stars

    What are the contents of the little white dish to the left of the plate of ingredients? I am guessing one of the items is the palm sugar, but what is the other? I could not determine using the ingredient list.

  • K

    Rated 4 out of 5 stars

    Kate - It looks like lemongrass. I don't know why it's shown but not mentioned in the recipe instructions.

  • Johnny

    Rated 4 out of 5 stars

    Kate - It is Fish Sauce

  • David Amorde

    Rated 4 out of 5 stars

    The ingredients in the top half of the bowl are chucks of palm sugar. Below that are what looks like pounded lemongrass stalks, but could be another vegetable.

  • Anonymous

    Rated 4 out of 5 stars

    I believe that the bottom half of the little dish is shaved palm sugar. Doesn't look like lemongrass to me.

  • Charlie

    Rated 4 out of 5 stars

    I believe that is roasted peanut's above the palm sugar next to pepper's.

  • Sally Freshwater

    Rated 4 out of 5 stars

    I love panang and i can't wait to make this. I love the taste of curry. I notice the palm sugar looks like it would be easy to chop or grate but I've ordered it twice and both times I was as hard as a rock when I got it and was useless and I had to just throw it away. I wonder if there is a way to rehydrate it incase I order more. Would brown sugar work as well?

  • Shaun Dejwan

    Rated 4 out of 5 stars

    You have to pound the palm sugar in the mortar & pestle, it will crumble into small pieces and you can add it to the curry.


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