Simmered Panang Curry with Beef and Kaffir Lime

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich and fragrant Panang curry simmered with tender beef, creamy coconut milk, and the distinctive aroma of kaffir lime leaves. This thai-inspired thai ready in about 35 minutes pairs beef sirloin, thinly sliced, Panang curry paste, (13.5 oz) coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.3 (12 ratings) Prep: 15 min Cook: 20 min Serves 4 Thai cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add 3 tablespoons Panang curry paste and sauté for 1-2 minutes until fragrant and the oil begins to separate from the paste.
  2. Step 2: Slowly stir in 1 can (13.5 oz) coconut milk, reserving 1/4 cup for later, and bring to a gentle simmer.
  3. Step 3: Add 1 lb thinly sliced beef sirloin and 4 torn kaffir lime leaves to the curry. Simmer uncovered for 8-10 minutes until the beef is tender and cooked through.
  4. Step 4: Stir in 1/2 cup thinly sliced red bell pepper, 2 tablespoons fish sauce, and 1 tablespoon palm sugar. Pour in the reserved 1/4 cup coconut milk and cook for another 2 minutes until the sauce thickens slightly.
  5. Step 5: Remove from heat and stir in 1/2 cup Thai basil leaves until wilted. Serve hot with steamed jasmine rice.

Frequently asked questions

How long does Simmered Panang Curry with Beef and Kaffir Lime take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Simmered Panang Curry with Beef and Kaffir Lime?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef sirloin, thinly sliced from drying out.

Can I substitute ingredients in Simmered Panang Curry with Beef and Kaffir Lime?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Simmered Panang Curry with Beef and Kaffir Lime for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Simmered Panang Curry with Beef and Kaffir Lime?

Thai thai like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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