Pa Nang Nuah

Panang (Pa Nang) is a thick, rich Thai curry that’s less soupy than a typical red or green curry. Coconut milk heats until bubbling, then red curry paste dissolves in to form a fragrant, spiced base for bite-sized sirloin.

The kaffir lime leaves (makrood) are doing serious work here. They release a floral, citrusy aroma that you can’t replicate with lime juice or zest. If you can find them fresh or frozen at an Asian grocery, don’t skip them.

Fish sauce, jalapenos, scallions, zucchini, and a whole bunch of basil all go in at the end, just long enough to wilt the basil and warm the vegetables without overcooking them. The sauce should be thick enough to coat the beef, not thin and watery. Serve it over steamed jasmine rice.

Chef Tips

• Cut the sirloin into thin, even bite-sized pieces. Thinner cuts absorb the curry sauce better and cook faster in the coconut milk.
• Use Thai basil if you can find it. Regular Italian basil works but Thai basil has a peppery, anise-like flavor that’s more authentic.
• Adjust the red curry paste to your heat tolerance. Start with one tablespoon and taste before adding more.

Variations

• Swap beef for chicken thighs or shrimp. Chicken needs similar cook time; shrimp should go in at the very end.
• Add roasted peanuts on top for the traditional panang garnish and a crunchy contrast.
• Stir in a tablespoon of peanut butter for a richer, nuttier sauce that’s common in some panang variations.