Panang Beef Skillet
Thai panang curry in one skillet with tender beef, coconut cream, and that signature peanutty richness. Ready in 15 minutes — no long simmer required.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- 12 oz beef sirloin or flank steak, sliced thin
- 3 tbsp Thai panang curry paste
- ¾ cup coconut cream (full-fat canned)
- 1 medium bell pepper (any color), sliced into strips
- 1 tsp fish sauce
- ½ whole lime (juiced)
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 2
Add beef in a single layer and sear without stirring for 90 seconds until edges brown, then flip and cook 60 seconds more.
- 3
Push beef to the side, add curry paste to the pan, and stir for 30 seconds until fragrant.
- 4
Pour in coconut cream, add bell pepper, and stir to combine. Simmer for 4 minutes until pepper is tender-crisp.
- 5
Stir in fish sauce and lime juice. Taste and adjust seasoning with salt, pepper, or more lime.
- 6
Serve over jasmine rice or with rice noodles.
Tools you’ll need
- 12-inch skillet or wok
- spoon or silicone spatula
- measuring spoons
- cutting board and knife
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