Creamy Thai Panang Beef Curry with Spinach & Coconut Jasmine Rice
Bring the flavors of Thailand to your dinner table with this Creamy Thai Panang Beef Curry a bold and comforting dish made with tender beef slices simmered in a rich Panang curry coconut sauce, paired with fragrant coconut jasmine rice. This easy Thai dinner recipe is ready in under 40 minutes and is perfect for curry lovers craving an exotic yet approachable meal at home.
Best for:
Thai beef curry fans, easy weeknight dinner seekers, lovers of Panang curry recipes, and anyone craving homemade coconut rice dishes.
Ingredients:
For the Creamy Panang Beef Curry:
1 tablespoon vegetable oil
1.5 lbs (700g) beef sirloin or flank steak, thinly sliced
3 tablespoons Panang curry paste (adjust to taste)
1 can (13.5 oz) full-fat coconut milk
2 teaspoons brown sugar
1 tablespoon fish sauce (or substitute with soy sauce for a milder version)
2 cups fresh spinach leaves
4 kaffir lime leaves, finely sliced (optional)
1 red chili, thinly sliced (optional garnish)
Fresh basil or Thai basil leaves (for garnish)
For the Coconut Jasmine Rice:
1 cup jasmine rice
1 cup coconut milk
3/4 cup water
Pinch of salt
Instructions:
1. Prepare the Coconut Jasmine Rice:
1. Rinse the jasmine rice under cold water until it runs clear.
2. In a saucepan, combine rice, coconut milk, water, and a pinch of salt. Bring to a boil.
3. Reduce heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed.
4. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
2. Make the Thai Panang Beef Curry:
1. In a large skillet or wok, heat vegetable oil over medium-high heat.
2. Add beef slices and sear until lightly browned (2–3 minutes). Remove and set aside.
3. Add Panang curry paste to the pan and stir-fry for 1–2 minutes to release the aroma.
4. Stir in coconut milk, brown sugar, and fish sauce. Mix well.
5. Return the beef to the pan. Simmer for 8–10 minutes until the sauce thickens and beef is tender.
6. Add spinach and kaffir lime leaves. Cook for 2 more minutes until spinach is wilted.
3. Serve and Garnish:
Spoon the coconut jasmine rice onto plates.
Top with the creamy Thai Panang beef curry.
Garnish with red chili slices and fresh basil or Thai basil.
Tips & Variations:
Swap the beef for chicken, tofu, or shrimp for a flavorful variation.
Add extra coconut milk or a splash of heavy cream for a creamier sauce.
Serve with steamed veggies or naan for a complete Thai-inspired meal.
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