Beef panang curry

A delicious Thai curry that’s similar to the better-known red curry, but with a thicker, richer sauce


For the paste
  • 1 large shallot, roughly chopped
  • 3cm/1.2 in piece galangal, peeled and roughly chopped
  • 2 bird’s-eye chillies, seeds removed, roughly chopped
  • 3 garlic cloves
  • 2 kaffir lime leaves, roughly chopped
  • 1 tbsp soy sauce
  • 2 tbsp fish sauce
  • 1 tsp shrimp paste (blachan)
  • 4 tbsp tomato purée
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • ½ tsp ground cinnamon
  • ½ tsp turmeric
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
For the curry
  • 1 tbsp groundnut oil
  • 250g/9oz beef fillet, sliced thinly
  • 400ml/14fl oz coconut milk
  • 1-2 tbsp fish sauce
  • 1 lime, juice only
  • small handful Thai basil leaves, roughly torn
To serve
  • 300g/11oz Thai jasmine rice, steamed

Preparation method

  1. For the paste, place all the paste ingredients into a food processor or pestle and mortar and blend (or grind) to a smooth purée.

  2. For the curry, heat a wok until hot, add the oil and beef and stir fry until just browned. Add the paste and cook for 1-2 minutes. Pour in the coconut milk, bring to the boil and then simmer for 2-3 minutes.

  3. Add fish sauce and lime juice to the curry, to taste.

  4. Ladle the stir fry into bowls and top with the Thai basil leaves. Serve with the Thai jasmine rice.

Required techniques

James Martin recipes from Saturday Kitchen Best Bites

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 2-4

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