Beef Phanaeng Curry Recipe
Prep time
Cook time
Ready In
This beef curry recipe is adapted from the recipe of M.L. Terb Choomsai. The curry is rich and thick, salty and sweet, with a nutty peanut flavor. It is also fragrant; making use of dry spices at different stages of the cooking process and gradually building layers of flavors and aromas as the meat is cooked. It is served with pickled shallots, fresh banana chilies and sweet basil, which aptly support the richness of the curry by cutting it through with tartness, piquant notes of freshness and hints of anise from the sweet basil.
Recipe type: Main
Cuisine: Thai
Serves: 6
  • 1 Kg Beef, (any cut) cut into large pieces and stewed
  • Phanaeng curry paste (see below)
  • 1 1/2 cups coconut cream (to fry the curry paste)
  • 1-2 cups coconut cream (to finish the dish)
  • 1-2 cups coconut milk
  • 3-4 cups Beef stock (reserved liquids from cooking the beef)
  • 4 teaspoons Coriander seeds, roasted and ground
  • 4 teaspoons Cumin seeds, roasted and ground
  • 2 teaspoons Nutmeg seed, ground
  • 5 tablespoons Palm sugar
  • 3-4 tablespoons Fish sauce
  • 2 tablespoons Tamarind paste
  • 20 Thai Shallots, peeled (approximately 1 cup)
Serve with
  • Banana chilies, pickled young shallots, Thai sweet basil
To stew the beef
  • 1 Kg Beef, (any cut) cut into large pieces
  • 3 Pandan leaves
  • 6 stalks Lemongrass
  • 10 thin slices Galangal
  • 3 Coriander roots
  • 10 Kaffir lime leaves
  • 8 Thai Shallots, peeled (approximately 30gr)
  • 1/2 teaspoon Coriander seeds, roasted
  • 1/2 teaspoon Cumin seeds, roasted
  • 1 teaspoon Salt
  • 4 cups Coconut milk
Phanaeng Curry paste
  • 10 Long dry red chilies (approximately 1/2 cups)
  • 2 teaspoons Salt
  • 2 tablespoons Lemongrass
  • 2 tablespoons Galangal
  • 2 teaspoons Kaffir lime zest
  • 2 tablespoons Thai Garlic
  • 5 tablespoons Shallots
  • 2 teaspoons Coriander seeds, roasted and ground
  • 2 teaspoons Cumin seeds, roasted and ground
  • 1/4 Nutmeg seed, ground
  • 2 teaspoons White peppercorns
  • 2 teaspoons Fermented shrimp paste (kapi)
  • 1/2 cup Roasted peanuts
  1. Roast coriander seeds and cumin seed over low heat until fragrant.Beef Phanaeng Curry - พะแนงเนื้อ
  2. Prepare all the ingredient for the curry paste.Beef Phanaeng Curry - พะแนงเนื้อ
  3. Using a pestle and mortar, pound the curry paste until it is smooth.Beef Phanaeng Curry - พะแนงเนื้อ
  4. Put pandan leaves, kaffir lime leaves, lemongrass, galangal, coriander roots and salt into a large pot.Beef Phanaeng Curry - พะแนงเนื้อ
  5. Add roasted coriander and cumin seeds.Beef Phanaeng Curry - พะแนงเนื้อ
  6. Add the meat, cut into large chunks, along with the shallots and cover with coconut milk.Beef Phanaeng Curry - พะแนงเนื้อ
  7. Cover the pot and simmer over medium heat.Beef Phanaeng Curry - พะแนงเนื้อ
  8. Cook until the meat is soft and tender. (about 90-120 minutes)Beef Phanaeng Curry - พะแนงเนื้อ
  9. Strain the meat, discard the herbs, and set aside the cooking broth.Beef Phanaeng Curry - พะแนงเนื้อ
  10. In a large wok, heat coconut cream over medium heat, stirring constantly until the oil is rendered out.Beef Phanaeng Curry - พะแนงเนื้อ
  11. Add the curry paste.Beef Phanaeng Curry - พะแนงเนื้อ
  12. Mix thoroughly.Beef Phanaeng Curry - พะแนงเนื้อ
  13. Add the meat cooling broth gradually in small batches, stirring constantly.Beef Phanaeng Curry - พะแนงเนื้อ
  14. Add ground roasted nutmeg, coriander seeds and cumin seeds.Beef Phanaeng Curry - พะแนงเนื้อ
  15. Continue frying the paste until red oil appears, and the curry mix is thick and aromatic.Beef Phanaeng Curry - พะแนงเนื้อ
  16. Gradually add coconut milk in small amounts.Beef Phanaeng Curry - พะแนงเนื้อ
  17. Keep stirring until a beautiful red oil floats on top. Add coconut cream as needed.Beef Phanaeng Curry - พะแนงเนื้อ
  18. Add palm sugar.Beef Phanaeng Curry - พะแนงเนื้อ
  19. Season with fish sauce.Beef Phanaeng Curry - พะแนงเนื้อ
  20. Add some coconut cream to smooth up the texture.Beef Phanaeng Curry - พะแนงเนื้อ
  21. Add back the cooked meat.Beef Phanaeng Curry - พะแนงเนื้อ
  22. Cook the meat in the curry for few minutes, until the flavors have merged.Beef Phanaeng Curry - พะแนงเนื้อ
  23. Add more dry spices (coriander seeds and cumin seeds) for an extra layer of flavor.Beef Phanaeng Curry - พะแนงเนื้อ
  24. Season with tamarind paste.Beef Phanaeng Curry - พะแนงเนื้อ
  25. Add peeled shallots.Beef Phanaeng Curry - พะแนงเนื้อ
  26. Cook the curry until the shallots are cooked.Beef Phanaeng Curry - พะแนงเนื้อ
  27. Add fresh red chili peppers.Beef Phanaeng Curry - พะแนงเนื้อ
  28. Cook for one extra minute.Beef Phanaeng Curry - พะแนงเนื้อ
  29. Serve with pickled shallots, fresh banana chilies and sweet Thai basil.Beef Phanaeng Curry - พะแนงเนื้อ
Recipe by Thaifoodmaster at