Made with Aharn Thai Premium Panang Curry
Serves 3–4 people
Cooking time: 10 minutes
A rich and aromatic Thai Panang curry with tender beef and fragrant kaffir lime leaves. Traditionally thicker and slightly sweeter than other Thai curries, Panang is all about the sauce coating the meat. Our Aharn Thai Premium Panang Curry does all the hard work — you simply add fresh ingredients and finish the dish.
Ingredients
• 1 pouch Aharn Thai Premium Panang Curry (450 ml)
• 250–300 g beef, thinly sliced
• ½ cup green beans, trimmed and cut into 3 cm pieces
Aromatics
• 1–2 kaffir lime leaves, torn
To Serve
• Steamed jasmine rice
Chef’s Vegetable Notes
Panang curry is traditionally focused on the meat and sauce, with minimal vegetables.
For a more authentic result we recommend keeping vegetables simple:
• Green beans
However remember — you are the chef in your own kitchen. Feel free to add any vegetables or protein you like. With Aharn Thai it’s simple: Our Sauces. Your Inspiration.
Method
1. Heat the curry base
Defrost your Aharn Thai Premium Panang Curry in the refrigerator overnight or microwave using the defrost setting (450 g).
Pour the curry into a saucepan and bring to a gentle simmer over medium heat.
2. Cook the beef
Add the thinly sliced beef and stir gently so the pieces separate.
Simmer for 4–5 minutes until the beef is just cooked through.
3. Add vegetables
Add the green beans.
Simmer for 2–3 minutes until tender but still vibrant.
4. Finish the curry
Add the kaffir lime leaves.
Simmer for 1 minute to release the aroma.
Taste and adjust if desired.
5. Serve
Serve immediately with steamed jasmine rice.
Garnish with sliced chilli if you like a little heat.
Chef’s Tips
• Slice beef against the grain for tender pieces.
• Do not overcook — Panang curry should be rich, thick and coating the meat.
• For a more traditional style, keep vegetables minimal and let the curry shine.