20-Min Panang Beef
Creamy, nutty panang curry with tender beef and green beans, made with jarred panang paste for weeknight speed. Rice and lime finish the plate.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- 12 oz beef sirloin, thinly sliced
- 3 tbsp panang curry paste
- 1 can (13.5 oz) coconut milk
- 8 oz green beans, trimmed
- 1 tbsp fish sauce
- ½ whole lime (juiced)
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high until shimmering, about 60 seconds.
- 2
Add panang paste and cook, stirring constantly, until fragrant and darkened slightly, about 90 seconds.
- 3
Pour in coconut milk and stir until the paste is fully dissolved, about 1 minute.
- 4
Add beef and green beans, stirring to coat with sauce, then simmer 6–7 minutes until beef is cooked through.
- 5
Stir in fish sauce and lime juice, taste, adjust seasoning with salt or fish sauce if needed.
- 6
Serve over rice, drizzle any pan sauce over the top.
Tools you’ll need
- large skillet (10–12 inch)
- wooden spoon or silicone spatula
- measuring spoons
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