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This Beef Panang Curry Recipe — a traditional Thai Phanaeng Nua comes courtesy of one of our favourite Thai chefs, Ian Kittichai.
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5 from 1 vote

Beef Panang Curry Recipe – Making a Traditional Thai Phanaeng Nua

Recipe by Ian Kittichai from the Issaya Siamese Club Cookbook used here with permission.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main
Cuisine: Thai
Servings: 4 Servings
Calories: 350kcal
Author: Terence Carter

Ingredients

  • 1 l water or beef stock
  • 1 kg beef short ribs
  • 40 g Nam Phrik Kaeng Daeng or Red Curry Paste
  • 200 ml coconut milk
  • 45 ml fish sauce
  • 45 g palm sugar
  • 20 g pea eggplants
  • 1 g kaffir lime leaves veins removed and torn into halves
  • 1 g red finger chilli peppers deseeded and julienned
Metric - US Customary

Instructions

  • In a pot, bring water to a boil. Add beef short ribs and reduce to simmer for an hour until tender. Set aside.
  • Heat a frying pan over medium heat, add the vegetable oil and the Nam Phrik Kaeng Daeng (Red Curry Paste). Simmer and stir until brown for 15 to 20 minutes.
  • Stir in coconut milk and bring to the boil.
  • Add fish sauce, palm sugar, cooked ribs, pea eggplants, kaffir lime leaves and bring to a boil again.
  • Ladle into bowls and garnish with red finger chilli peppers.
  • Serve with steamed jasmine rice on the side.

Nutrition

Serving: 1g | Calories: 350kcal | Carbohydrates: 13g | Protein: 18g | Fat: 13g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Cholesterol: 37mg | Sodium: 511mg | Fiber: 3g | Sugar: 4g