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Chuck and Heather's Panang Curry

Rated as 4 out of 5 Stars

"This is a good slow heat curry that will make you sweat! For less or no heat, cut or omit the chile paste. Serve with rice."
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35 m servings 477
Original recipe yields 4 servings (4 main dish-size servings)


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  1. Slice beef against grain into 1/4-inch slices.
  2. Heat a wok or large skillet over medium-high heat; whisk 1/2 cup coconut milk and curry paste together until simmering, 1 to 2 minutes. Stir in 1/4 cup coconut milk; return curry mixture to a simmer. Repeat with remaining coconut milk returning mixture to a simmer with each addition, 7 to 8 minutes altogether.
  3. Stir chile paste and beef into curry mixture; simmer just until beef is slightly pink in the center, 4 to 5 minutes. Stir in basil and sugar; cook until beef is soft and cooked through, 3 to 5 minutes more. Serve with cooked rice.


  • Cook's Note:
  • Recipe can be made with chicken, pork, or other types of beef, as desired.

Nutrition Facts

Per Serving: 477 calories; 38.9 30.8 21.8 36 309 Full nutrition

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Read all reviews 5
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5 stars for how fast it is to make, and 5 stars for the amazing taste! So delicious! No changes other than garnished with green onions.

It was edible, but ultimately bland. It needs a lot of things to be correct. Peppers, onions, less curry paste or something. Just wasn’t quite right.

I did not care for the sauce at all

Seriously super simple & savory. Added 1 sliced green bell pepper prior to the beef and turned out excellent. Went well w white rice. Will def make again!

Yumm... spicy sweet and savory. Would make again.