The Roasting Tin Around The World Thai beef panang with coconut, chilli and peanuts

This Thai beef panang dish is a revelation: beef cooked in coconut with lemongrass and chilli with a depth of flavour from shrimp paste and lime. If you’re in a hurry, use a packet of Thai red curry paste then add extra ingredients to it; if you have the time, the more authentic version is given in the note at the end.

Thai beef panang
David Loftus




400g quick-cook stir-fry beef strips
100g Thai red curry paste
2 cardamom pods, seeds only
2 tsp ground coriander
1 tsp ground cumin
2 tbsp salted peanuts, finely chopped
1 tbsp soft brown sugar
400ml tin coconut milk
2 red peppers, thickly sliced
180g shiitake mushrooms


handful of fresh coriander
sliced red chillies
handful of salted peanuts, chopped
noodles or rice

1. Preheat the oven to 180C/160C fan/gas 4 then tip the beef strips into a medium roasting tin or casserole dish (fairly shallow is good, as it allows the beef to brown).

2. Mix the Thai red curry paste or your homemade paste (see Note) with the cardamom, coriander, cumin, salted peanuts and brown sugar. Rub this all over the beef then transfer to the oven and cook for 10 minutes.

3. Next, stir through the coconut milk, red peppers and mushrooms then mix everything so the beef sits on top of the vegetables. Return to the oven for 20 minutes.

4. Scatter over the coriander leaves, chillies and peanuts then serve the Thai beef panang with noodles or rice.

NOTE If you would like to make the panang paste from scratch rather than using a bought Thai red curry paste, blitz together 2 shallots, 5cm of galangal, 2 cloves of garlic (peeled), 1 red chilli, 4 kaffir lime leaves, 1 teaspoon of shrimp paste and 2 sticks of lemongrass. Add the dry spices to this as before.

Recipe taken from The Roasting Tin Around the World (to be published by Square Peg on 30 April, price £16.99)