curry
Panaeng Neua
พะแนงเนื้อ
Medium-Mild
Panaeng Neua is the beef version of Panang curry — slow-simmered until the beef is tender in a thick, peanut-enriched red coconut sauce, topped with kaffir lime leaf chiffonade.
Cultural Origin
Panaeng neua is the beef version of panang curry and is the version most often served in old Bangkok kitchens, where beef shin or brisket is braised until tender in the thick coconut-cream panang paste. The dish reflects the broader Thai-Malay panang tradition and was historically a special-occasion preparation. It is finished almost dry with a slick of coconut cream and a shower of kaffir lime leaf.
Regional Variants
| Region | How it differs |
|---|---|
| Central | The Bangkok standard braises beef shin or brisket in a thick, sweet panang paste with coconut cream and kaffir lime leaf. |
| Southern | Southern Thai-Muslim versions can be drier and use more dry spices reflecting Malay-Penang influence. |
Allergens & Sensitivities
peanutcoconutshellfishshrimp pastefishgarlic
Key Ingredients
- beef
- panang curry paste
- coconut milk
- peanuts
- palm sugar
Where to Try It
Traditional Thai restaurants and curry houses in Bangkok.
Tips
- Choose fatty cuts like brisket or short rib — they become meltingly tender after long cooking in the coconut sauce.