Panang Curry Striploin Beef

  • Prep time 10Min
  • Cook time 30Min
  • Technique Grill, Stew
  • Meat Beef
  • Cut Striploin
  • Serves 2

Charcoal grilled beef served with Panang Curry


  • 300 gm Striploin Beef
  • 1½ tsp Fish Sauce
  • 2 tsp Oil
  • ¾ cup + ½ cup Coconut Milk
  • 1 cup Panang Curry Paste
  • 10 Kaffir Lime Leaves, 7 roughly torn
  • Shallots
  • Thai Eggplants
  • 1 tsp Fish Sauce, to taste
  • 1½ tbsp Palm Sugar, finely chopped
  • Chilli Oil for garnish (optional)


1. Marinate the beef overnight with Panang curry paste to allow the ingredients to absorb into the beef.

2. Grill the beef on a charcoal grill until cooked to the desired level. Then set aside for 5 minutes and slice into pieces.

3. Add 1½ tsp fish sauce and oil into a saucepan or a wok over medium-high heat, reduce ¾ cup coconut milk until thickened and creamy.

4. Put the Panang curry paste and reduce the heat to medium-low. Cook the paste for a few minutes, stirring constantly until coconut oil separates away from the paste. If the paste sticks to the pan, you can deglaze with a bit of the remaining coconut milk.

5. Add palm sugar and sliced kaffir lime leaves and cook for a minute or until the sugar is dissolved and season with fish sauce as you like.

6. Chop the shallots and the Thai eggplant into small pieces and grill until cooked, use to decorate the dish

7. Put the grilled beef on the plate, garnish with grilled Thai eggplants and shallots and top with Panang sauce and a little chili oil. Serve with hot jasmine rice, enjoy.