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How to Make Authentic Thai Beef Panang Curry with Wild Ginger (Krachai)

Dive into the flavors of Thailand with this luscious Beef Panang Curry, enhanced by the distinctive taste of krachai (wild ginger). This dish combines tender beef, aromatic spices, and creamy coconut milk to create a curry that's both comforting and exotic. Perfect for those looking to explore authentic Thai cuisine at home.

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Recipe Details

Prep Time

15 minutes

Cook Time

20 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

This vibrant Thai Beef Panang with Krachai is a rich, aromatic curry that balances the heat of red chilies with the unique flavor of wild ginger, creating a truly authentic Thai dining experience.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 500g beef sirloin, thinly sliced
  • 2 tbsp vegetable oil
  • 2 tbsp panang curry paste
  • 400ml coconut milk
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar (or brown sugar)
  • 4-5 kaffir lime leaves, torn
  • 1 red bell pepper, sliced
  • 100g green beans, trimmed and halved
  • 30g krachai (wild ginger), thinly sliced
  • 2 red Thai chilies, sliced (optional)
  • Fresh basil leaves for garnish

Instructions

  1. Heat the vegetable oil in a large wok or deep frying pan over medium-high heat.

  2. Add the panang curry paste and fry for 1-2 minutes until fragrant.

  3. Pour in about 1/4 of the coconut milk and stir to combine with the curry paste. Cook for 2-3 minutes until the oil starts to separate.

  4. Add the sliced beef and stir-fry for 2-3 minutes until it starts to brown.

  5. Pour in the remaining coconut milk, fish sauce, and palm sugar. Stir well and bring to a simmer.

  6. Add the kaffir lime leaves, red bell pepper, and green beans. Simmer for 5-7 minutes until the vegetables are tender-crisp.

  7. Stir in the sliced krachai and cook for another 2 minutes to infuse the flavor.

  8. Taste and adjust seasoning if needed with more fish sauce or palm sugar.

  9. Remove from heat and stir in the sliced red chilies if using.

  10. Serve hot, garnished with fresh basil leaves.

Chef's Notes

  • If krachai (wild ginger) is unavailable, you can substitute with regular ginger, though the flavor will be slightly different.
  • For a vegetarian version, replace the beef with firm tofu and use soy sauce instead of fish sauce.
  • The curry can be made ahead and reheated, but add the krachai just before serving for the best flavor.
  • Adjust the spiciness by adding more or less curry paste and fresh chilies according to your preference.

Nutritional Info

Per serving: Approximately 450 calories. This dish is high in protein from the beef and contains healthy fats from the coconut milk. It's also a good source of vitamins A and C from the bell peppers and green beans.

Serving Suggestions

Serve this Beef Panang Curry over steamed jasmine rice to soak up the delicious sauce. For a complete Thai meal, pair it with a light cucumber salad and some crispy spring rolls. A cold Thai iced tea makes a perfect beverage accompaniment. Garnish with extra basil leaves and a sprinkle of crushed peanuts for added texture and authenticity.