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Panang Curry Beef Recipe พะแนงเนื้อ – Thai Recipes – Hot Thai Kitchen

Byamazingfoodstv


A classic, much loved Thai curry, and a very quick one to cook: panang curry! Instead of being soupy like most other Thai curries, this one is more of a saucy curry with a thick, rich, luscious, flavourful sauce. In this video I also give you a recipe for how to make a “semi-homemade” panang curry paste using store-bought red curry paste as a base. Enjoy!

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes

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28 Comments

  1. HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

  2. I've never had a bad panang curry but I noticed some restaurants have that peanut addition and I always thought it was supposed to be there but I think some places don't put it in. Going to have to try this myself.

  3. I LOVE Panang beef curry. I love in Portland, OR and fortunately we've a fair amount of Thai people living here, and therefore, also an abundance of Thai restaurants. For extra color, I've seen people using green beans and bell peppers here, depending on the restaurant. I personally like green beans better because they add fiber and stay mostly neutral to the overall flavor of the dish, while bell peppers being juicier and sweet can distract from the flavor I'm looking for, but that's just me. Thanks for sharing your recipe 🙂

  6. I ate this dish for the first time in London in the early 2000's. I loved it so much I went home and cooked it by working out the flavours in my head. It worked first time. Clever hey? Then I tried it with beef and prawns. This is just as good if you want a variation. PS – I didn't make the paste. I bought that. Happy cooking all.

  10. Well, this was wonderful. I came to remind myself of the cooking process, but the video reminded me of several things I didn't remember forgetting. Peanuts crushed into the paste, palm sugar, and most importantly, shrimp paste. I even bought shrimp paste this weekend with the express intention to use it in my curry paste. Plus, that tip on altering a store-bought curry paste into panang was super helpful… for future me. Present me is currently in possession of all the needed parts to make my own paste.

  14. I make a lot of curries but always just followed the directions on the back of the Mae Ploy pastes (green, red, massaman, panang) and they say to add oil first, fry the paste for 30 seconds, then add milk. However, after watching your videos, I see that I don't need the oil and I want the oil in the paste to separate. Thank you so much! By the way, made your pad thai recipe (after trying other for so long) and I made sure to use tamarind pulp (and not the concentrate). All I can say is OMG. THAT is what was missing!

  16. Question: I see Pai start with a vegetable oil, yet later in this an another panang recipe I saw of hers she tries to get to coconut oil by having coconut milk separate. Why not just use coconut oil from the very beginning? One potential problem she mentions is canned coconut milk is sometimes harder to work with in this regard. Why vegetable oil?

  26. มีร้านอาหารไทยในเมืองของฉันที่ทำแกงพะแนงที่ดีที่สุด ฉันลองทานที่ร้านอื่นในเมืองแล้ว แต่ไม่มีใครเข้าใกล้ นั่นและซุปต้มไก่ทำให้วันของฉัน

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