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A bowl of panang curry next to a dutch oven

Beef Panang Curry (Beef and Peanut Red Curry)

This Thai beef panang curry is a delicious one pot meal that's perfect for a easy weeknight dinner. This red curry is made with peanuts, coconut and red curry paste and is ready within 30 minutes.
Course Main Course
Cuisine Malaysian, Thai
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 servings
Calories 644kcal


  • 21 ounces stir fry beef strips or sliced sirloin (600g)
  • salt and pepper
  • 2 medium onions finely chopped
  • 4 garlic cloves minced
  • 2 tablespoons fresh ginger minced
  • 2 red bell peppers
  • 2 Thai red chilies (adjust to taste)
  • 1 stalk lemongrass tough outside removed and cut in half lengthways
  • zest of one lime
  • 2 cans of full fat coconut milk
  • 2 cups chicken stock
  • 3 teaspoons Thai red curry paste
  • 1 1/2 cups peanut butter
  • 1 tablespoon fish sauce
  • juice of one lime
  • 2 tablespoons corn starch
  • 4 tablespoons water


  • peanuts
  • sliced Thai red chili
  • fresh coriander


  • Heat a tablespoon of oil in a dutch oven or heavy bottomed pan over a high heat. Season the beef with salt and pepper.
  • Once hot add the beef and cook until browned. Remove the beef from the pot and set aside. Turn the pot down to a medium high heat.
  • Add the onions, peppers, garlic, ginger, chilies, lemongrass and lime zest to the pot. Cook while stirring occasionally until the onions turn translucent, about 5 minutes.
  • Add the coconut milk, stock, curry paste, peanut butter, lime juice and fish sauce to the pot and stir to combine. Turn the heat to high and let it come to a boil.
  • Turn the pot to a simmer and add in the cooked beef. Mix the cornstarch and water together and stir this in. Remove the lemongrass.
  • Simmer for 5 minutes until the sauce has thickened and serve.


  • Make the chili in a large heavy bottomed pot or dutch oven. I used my Crock Pot dutch oven which distributes heat really well so you don’t end up with hot spots that can burn the ingredients on the bottom of the pot.
  • Make this curry your own by mixing up the protein. Swap the beef for chicken or tofu or add shrimp towards the end of cooking.
  • This curry is flavorful but mild in spice. If you want to make it spicier add in one or two more chilies - take care not to go overboard though!
  • The recipe is easily halved if you don't want to make a big batch.
  • Top with peanuts, sliced red chili and fresh coriander.
  • Serve with rice, cauliflower rice or noodles and naan or poppadoms on the side.
  • Nutritional values are based on one of eight servings and is an estimate only.


Calories: 644kcal | Carbohydrates: 24g | Protein: 33g | Fat: 50g | Saturated Fat: 25g | Cholesterol: 47mg | Sodium: 548mg | Potassium: 1029mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1039IU | Vitamin C: 59mg | Calcium: 74mg | Iron: 6mg