Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Thai Red Beef Curry served in a bowl
Creamy, spicy Thai Red Curry with succulent beef and vegetables

Slow-Cooked Thai Beef Panang Curry

Author: Flavelo
Recipes Main Courses
Beef curry (similar to Panang style) demands patience. While chicken cooks in minutes, beef requires time for the connective tissues to break down. Slow-cooking the meat in aromatic coconut milk results in incredibly tender, melt-in-your-mouth beef that has absorbed every note of lemongrass and kaffir lime.
🕒 Prep Time 20 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 1 hr 50 mins
🍽️ Servings 4 servings
🔥 Calories 850 kcal
🌍 Cuisine Thai

Ingredients

Equipment Needed

  • Heavy-bottomed Pot or Dutch Oven

Allergen Information

⚠️ Fish
⚠️ Tree Nuts (Coconut)

Instructions

1 ✓

Cut the beef into 1-inch cubes. Bruise the lemongrass stalk with the flat side of a knife and cut into 3 sections.

Tip: Bruising the lemongrass helps release its essential oils.
2 ✓

In a heavy pot, fry the curry paste (in a little oil or using the thick cream from the top of the coconut milk can). Add the beef and toss to coat.

Tip: Starting by frying the paste builds a deeper flavor base.
3 ✓

Pour in the coconut milk and enough water to cover the meat. Add the lemongrass, slightly torn Makrut lime leaves, fish sauce, and brown sugar.

Tip: Tearing the lime leaves releases more aroma. The water is necessary for the long braise; it will reduce down to a thick sauce.
4 ✓

Cover and simmer on low heat for about 1 to 1.5 hours, or until the beef is tender. Replenish water if needed.

Tip: Collagen breaks down slowly, so don't rush this step.
5 ✓

When the meat is tender, add the chopped vegetables (onion, bell pepper, green beans). Cook for another 5-8 minutes.

Tip: Keep the vegetables tender-crisp; don't let them get mushy.
6 ✓

Remove the lemongrass stalks and lime leaves (they are fibrous and inedible). Stir in the fresh basil.

Tip: Serve hot over steamed Jasmine rice.

Recipe FAQ

The meat is tough.
It wasn't cooked long enough. Beef shank or chuck needs at least 1 to 1.5 hours. If you're in a rush, use sirloin (cooks in minutes), but the flavor won't be as deep.

Ingredients

  • 1.5 lbs Beef Chuck Roast or Shank
  • 1 can (13.5 oz) Coconut Milk
  • 3 tbsp Red Curry Paste
  • 2 tbsp Fish Sauce
  • 1 tbsp Brown Sugar
  • 3 whole Makrut Lime Leaves (Kaffir)
  • 1 stalk Fresh Lemongrass
  • 1 medium Red Onion
  • 1 medium Red Bell Pepper
  • 1/2 lb Green Beans
  • 1 cup Fresh Thai Basil
  • 1 1/2 cups Jasmine Rice
  • 2 1/2 cups Water (for braising)