Easy Thai Panang Curry Recipe w/ Tender Beef Short Ribs

Jump to recipe

What is it about Thai Panang curry recipe with beef short ribs that makes it such a uniquely satisfying and aromatic dish? This rich, creamy curry with tender, flavorful beef and fragrant spices is truly a magical culinary experience. In this article, I will explore the key flavors, textures, and techniques that go into making authentic Panang curry at home.

We’ll dive into the defining characteristics of Panang curry and how it stands out from other Thai curries. I’ll share the essential ingredients and preparation methods for capturing the authentic taste. You’ll learn the secrets of braising the beef and simmering the curry to develop a perfectly balanced, complex flavor. Along the way, I’ll provide tips and tricks from experienced Thai cooks.

By the end of this Panang curry adventure, you’ll be able to create this flavorful masterpiece in your own kitchen. So grab your coconut milk and curry paste – it’s time to unlock the magic of one of Thailand’s most beloved curries.

Understanding the Magic of Panang Curry

What makes Panang curry so unique and irresistible? Here are three key factors that set it apart:

• Rich, creamy, nutty sauce – The curry base combines coconut milk and ground peanuts or cashews to create a luxuriously thick and rich sauce. This sets it apart from thinner curries like red or green.
• Harmonious balance of flavors – Panang blends the creamy coconut with the warming heat of chilies, the sweetness of palm sugar, the savoriness of fish sauce, and the aroma of fragrant spices. These components unite to form a perfectly balanced flavor profile.
• Cultural significance – Panang curry is thought to have originated in the Panang region of Thailand, and it remains a staple of Thai cuisine. It’s considered an everyday comfort food but also appropriate for special occasions.

The velvety curry sauce coats the tender beef short ribs, seeping into every succulent bite. The meat provides a hearty base that contrasts with the lively Thai aromatics. This interplay of textures and flavors is what makes Panang curry so satisfying.

Essential Ingredients for Thai Panang Curry Recipe

To break it down, here are the key ingredients that go into authentic Thai Panang curry:

Beef Short Ribs

• Well-marbled and flavorful – Short ribs have great marbling which keeps them tender and juicy. The fat also carries the flavor of the curry beautifully.
• Ability to stand up to braising – Short ribs become fall-off-the-bone tender when braised low and slow. This texture is perfect for soaking up the sauce.
• Heartiness – The rich meatiness of beef short ribs balances the richness of the curry.

Panang Curry Paste

• Dried chilies – These provide the signature heat and red color. Common types are prik chee fah, prik kee noo, and bird’s eye chilies.
• Shallots and garlic – Aromatic alliums that cook down to create depth of flavor.
• Dried spice blend – This varies but usually includes coriander, cumin, cardamom, cinnamon, clove, star anise, peppercorns.
• Lemongrass, galangal, kaffir lime – Thai herbs and aromatics.
• Shrimp paste – Adds a savory umami kick.

Coconut Milk

• Richness – The high fat content is crucial for the velvety texture.
• Sweetness – Coconut milk has natural sweetness that balances other flavor elements.
• Creaminess – As it simmers, coconut milk thickens into a luscious curry base.

Spices and Seasonings

• Palm sugar – Adds subtle caramelized sweetness.
• Fish sauce – Provides saltiness and savoriness.
• Kaffir lime leaves – Citrusy, floral aroma.
• Thai basil – Fresh herbal note.

This combination of ingredients merges to create Panang’s complex flavor profile with spicy, sweet, salty, and sour notes in harmony.

Preparing the Ingredients

To build fantastic flavor, preparing each element thoughtfully is key:

Preparing the Beef Short Ribs

• Season generously with salt and pepper – This enhances the beefy flavor.
• Quick sear on all sides – Browning adds texture and depth of flavor.
• Braised low and slow in broth – Helps break down connective tissue for tenderness.

Making the Panang Curry Paste

• Toast spices – Intensifies aromatics.
• Grind ingredients to a smooth paste – Allows flavors to meld.
• Add water if needed – Creates right consistency.
• Saute paste in oil – Develops deeper notes.

Prepping Vegetables

• Slice bamboo shoots – Soak in water first to remove bitterness.
• Peel and cube kabocha squash – Adds texture and sweetness.
• Julienne red bell peppers – Bright color and crunch.
• Trim and halve Thai eggplants – Creamy texture when braised.

Proper prep maximizes the flavor impact of each component. Now let’s get cooking!

How to Cook Thai Panang Curry Recipe

Here are the key techniques for transforming the ingredients into a rich, aromatic Panang curry:

Braising the Beef Short Ribs

• Brown the ribs on all sides in batches to caramelize and intensify flavor
• Saute aromatics like onion, garlic, and galangal
• Deglaze pan with broth to pick up browned bits
• Add ribs back to pan and add enough broth to cover
• Bring to a boil then reduce to a bare simmer
• Cover and cook low and slow for 2-3 hours until fall-off-the-bone tender

Simmering the Curry

• Saute curry paste in coconut milk until oil separates
• Add prepped vegetables and simmer until barely tender
• Nestle braised ribs into curry and add any braising liquid
• Season with palm sugar, fish sauce, and lime juice
• Let simmer 15 minutes for flavors to meld

Keep tasting and adjusting seasonings until you’ve achieved the perfect balance of rich, spicy, salty, sweet and sour.

Tips and Tricks from Thai Cooks

Here are some expert tips to take your Panang curry to the next level:

Making Curry Paste

• Toast whole spices then grind to a powder before incorporating
• Use a mortar and pestle for most authentic flavor
• Add lemongrass, kaffir lime leaf, and cilantro stems for aroma

Braising the Ribs

• Cut ribs into 2-3 inch chunks to increase surface area
• Leave a thin layer of fat on ribs for moisture and flavor
• Braise 4-5 hours for ultra tender meat

Unique Flavor Twists

• Finish with sliced green mango for tartness
• Add lychees for tropical sweetness
• Mix in Thai basil leaves just before serving

These tricks from Thai cooks through the years can help you customize your own signature version.

Serving and Enjoying Panang Curry

Traditionally, Panang curry is enjoyed:

• As part of a family-style meal with jasmine rice, stir fried veggies, and sweet and savory dishes
• Over khao soi – crispy fried egg noodles that soften in the sauce
• With a side of cucumber relish to offset the richness
• Garnished with makrut lime leaves and fresh basil

However you choose to serve it, be sure to provide plenty of jasmine rice – it’s essential for enjoying every last drop of the incredible sauce. Share this aromatic curry with family and friends for a satisfying eating experience that will transport your tastebuds to Thailand.

Conclusion: Thai Panang Curry Recipe

Authentic Thai Panang curry with beef short ribs is a labor of love, but the richly rewarding flavor makes it worth the effort. With the right ingredients, traditional cooking techniques, and a few tricks from Thai cooks, you can create this magnificent curry right at home. Savor the luscious sauce blanketing tender beef, the aromatic spices, and the intermingling sweet, salty, spicy and sour flavors. Share this taste of Thailand with lucky friends and family.