Beef & Squash Panang Curry

Panang curry is rich, creamy, and nutty, with a subtle sweetness and a gentle spice. Thicker and more intense than a traditional Thai red curry, its distinctive flavor comes from the harmony of sweet and savory notes, the bright zest of makrut lime, and the richness of coconut milk blended with ground peanuts or cashews for a unique, nutty depth.

Serves 2

Ingredients, serving 2

• 350g chuck roast beef thin sliced

• 120g kabocha squash, cubed

• 2 cups coconut milk

• 1.5 cups chicken stock (substitute with vegetable stock or water)

• 4 tbsp Blue Nun Panang Curry Powder

• 2 tbsp fish sauce, or to taste

• 2 tbsp coconut sugar, or to taste

• 3 tbsp cooking oil

• 1/2 tsp salt, or to taste

• 1 tbsp crushed roasted peanuts, substitute with crushed roasted almond or cashew, or omit altogether for peanut-free 

• red pepper (julienne)

• fresh Thai basil (optional)

• fresh kaffir lime leaf, sliced (optional)

Preparation

1. To pan roast kabocha squash, cut squash (keep skin on) into 5 mm thick slices, place a skillet pan over medium heat. Add ½ tbsp cooking oil and 120 gm squash in a single layer. Sear each side for 1-2 minutes, or until at least 2-3 sides are golden brown, set aside.

2. To cook beef, place a large skillet over medium heat. Add ½ tbsp cooking oil followed by the beef, stir fry for 5 minutes, and set aside.

3. Place a pot over low heat, add 1 cup coconut milk, 2 tbsp cooking oil, and 4 tbsp Blue Nun Panang Curry Powder. Stir fry for 2-3 minutes until evenly dissolved and fragrant. Add water and the remaining coconut milk, and bring soup to a boil.

4. Add beef, and season with coconut sugar, fish sauce and salt, simmer for 30 minutes. 

5. Add roasted kabocha squash and crusted roasted peanuts (or almonds / cashews, or omit altogether). Simmer for 3 minutes.

6. Remove the pot from heat and transfer the curry to serving bowls. Top with julienne red pepper, fresh Thai basil (optional), and sliced kaffir lime leaf (optional). Serve alongside steamed rice.

Spice Variations & Additions

There’s no harm in being versatile with your Panang Curry. You can always adjust the recipe to suit your taste preferences.

• Spice Level: If you enjoy spicier dishes, consider adding fresh chilies, chili oil or chili powder.

• Veggies: Feel free to include any seasonal vegetables, e.g. green beans, zucchinis, brussel sprouts, chayote, …don’t hesitate to be creative!

Pairing Suggestions

While Panang Curry is a delight on its own, thoughtful pairings can elevate your meal:

• Rice: serve alongside white jasmine or wholegrain rice to complement the curry's rich flavors.

• Flatbreads: naan, roti or pita are ideal for scooping up the curry, ensuring every last drop is savoured.

• Side dishes: a fresh cucumber salad or Thai relish (ajaad อาจาด) can provide a refreshing counter balance to the richness of the curry.