Thai Panang Curry with Beef
Thai Panang Curry with Beef – an authentic Panang curry is fried in thick coconut cream as opposed to boiling, as in the Red curries, providing a thick, creamy, soup-like gravy.
1 lb beef, sliced into about 1/4-inch thick (I use chuck roast here)
5 tablespoons oil
3 kaffir lime leaves, thinly shredded
16 oz coconut cream (or coconut milk)
1 tablespoon palm sugar (or sugar)
1 tablespoon fish sauce
fish sauce, salt and sugar to taste
Panang Curry Spice Paste:
1 tablespoon oil
1 tablespoon water
2 1/2 tablespoons chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon salt
1/2-inch galangal, chopped
1 lemongrass (use white part only), cut into 2-inch length
1 tablespoon cilantro stems (or roots)
2 clove garlic
1 1/2 tablespoons red-skin roasted peanuts
1 teaspoon shrimp paste (or Belacan)
2. Heat up oil in a wok, stir-fry kaffir lime leaves for 30 seconds. Mix in the Spice paste and continue to stir-fry for 1-2 minutes, or until fragrant. Turn the heat to medium and continue stir-frying until the oil slightly separates.
3. Add the beef in and cook for 2 minutes.
4. Mix in the coconut cream and give it a quick fry for 1-2 minutes. Add in the palm sugar, fish sauce, stir well and cover the wok.
5. Turn the heat down to medium-low and simmer for 45 minutes to 1 hour, or until the meat is thoroughly cooked, tender enough to your liking. Salt or fish sauce, and sugar to taste. Add some water if you prefer it saucier than a gravy-soup-like texture, or when it appears bit dry. Dish up and serve with hot steamed Jasmine rice.
When I requested my friends at TX Bar Organics, North Cal for their most suitable cuts of organic grass fed beef to showcase my Thai beef Panang curry post, they instantly delivered several choices, all beautifully vacuumed-packed in an ice box, and distinctively labeled. After careful deliberation, I decided on chuck roast (click on the picture gallery above), which by the way is excellent not just for Panang curry, but any braising recipe as well. Coming in close was a tender juicy piece of top sirloin, which I can’t wait to share with you in my next beef recipe post.
The name of the curry – Panang/Phanaeng, originates from my hometown, the beautiful island of Penang on the west coast of Malaysia. Spices commonly used in Malaysian curries (coriander and cumin) are shared in this Thai curry, along with other aromatic herbs (kaffir lime leaves, lemongrass, galangal, etc.). An authentic Panang curry is fried in thick coconut cream as opposed to boiling, as in the Red curries, providing a thick, creamy, soup-like gravy. And in most Thai restaurants, beef is the most famous choice, best suited for a Panang curry. Because of its bursting savory spice ingredients, with a touch of roasted peanuts and cilantro roots, this is usually the more popular version than the regular Thai curries (Green, Yellow, Red, Massaman). Aside from that, this is also one of the creamier, rich and mild spicy curry which is easier to take on with a bowl hot steamed Jasmine rice.
The last time I cook Panang was with chicken, and I kept it simple using a can of off-the-shelf Panang curry paste. So, what better way to showcase this delightful fresh organic grass fed beef with some good home-made Panang curry paste? If you enjoy making some good old-fashion curry paste, like I did with my usual suspect, ie. Rendang with beef, making Panang curry from scratch is most certainly very easy, a definite must-try to your perfect Panang curry beef.
By the way, I am excited to inform everyone on an upcoming organic grass fed beef giveaway sponsored by my good friends at TX Bar Organics.