Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Panang Curry Beef with Basil

Scott Phillips

Servings: 4

This easy-to-make dinner will satisfy your craving for Thai food. Panang curry paste is milder than red curry paste and usually includes peanuts; look for it in the Asian section of the supermarket.


  • 1 lb. flank steak, halved lengthwise
  • 1 13.5-oz. can unsweetened coconut milk (do not stir)
  • 2 Tbs. panang or red curry paste
  • 2 Tbs. extra-crunchy peanut butter
  • 5 tsp. fish sauce
  • 4 tsp. dark brown sugar
  • 1 medium red bell pepper, very thinly sliced lengthwise
  • 1 medium onion, very thinly sliced lengthwise
  • 1 cup thawed frozen peas
  • 1 cup loosely packed basil leaves, torn
  • 1-1/2 Tbs. fresh lime juice

Nutritional Information

  • Calories (kcal) : 490
  • Fat Calories (kcal): 290
  • Fat (g): 33
  • Saturated Fat (g): 22
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 70
  • Sodium (mg): 950
  • Carbohydrates (g): 21
  • Fiber (g): 6
  • Protein (g): 31


  • Freeze the steak for 15 minutes to make slicing easier. Thinly slice the steak across the grain, no thicker than 1/8 inch.
  • Heat a 12-inch skillet over medium heat. Spoon the thick coconut cream from the top of the can into the skillet. Add the curry paste and cook, stirring, until fragrant and beginning to dry, 2 to 3 minutes.
  • Stir in the remaining coconut milk, peanut butter, fish sauce, brown sugar, and 1/4 cup water and bring to a simmer. Stir in the red pepper and onion, cover, and cook until the vegetables are crisp-tender, about 3 minutes.
  • Add the sliced beef, peas, and the basil; cook, uncovered, turning the beef often, until it no longer looks raw, 2 to 3 minutes. Stir in the lime juice and serve.


Rate or Review

Reviews (9 reviews)

  • User avater
    EMM3773 | 05/26/2017

    Used CAB tenderloin (it was on sale!) otherwise followed the recipe exactly and it came out perfectly. Another one for the recipe box! Thank you Fine Cooking :)

  • TheReal | 06/16/2016

    I followed this recipe to a 't' except I subbed blanched Thai snake beans for the thawed frozen peas. If you think you'd like what Panang beef curry would be like at Golden Corral, only hotter, this is for you. Huge disappointment.

  • MichelleH29 | 02/03/2015

    Love it! My modifications: I used kitchen shears instead of bothering with freezing, chose red curry paste, used only 1/2 of red bell pepper, omitted peas, and used dried basil instead of fresh. Will make again for sure, plan to use red onion instead of yellow next time for a hint of sweetness.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial