Beef Panang Curry
Thai Panang Curry with Beef - an authentic Panang curry fried in thick coconut cream, providing a thick, creamy, soup-like gravy.
Servings: 4 people
Ingredients
- 1 lb (500g) beef sliced into about 1/4-inch (5mm) thick (I use chuck roast here)
- 5 tablespoons oil
- 3 kaffir lime leaves thinly shredded
- 16 oz (455g) coconut cream or coconut milk
- 1 tablespoon palm sugar or sugar
- 1 tablespoon 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 (1cm) galangal chopped
- 1 lemongrass use white part only, cut into 2-inch (5cm) length
- 1 tablespoon cilantro stems or roots
- 2 shallots
- 2 clove garlic
- 1 1/2 tablespoons red-skin roasted peanuts
- 1 teaspoon shrimp paste belacan
Instructions
- Blend all the Spice ingredients into a smooth paste.
- Heat oil in a wok and stir-fry the kaffir lime leaves for 30 seconds. Add the spice paste and continue stir-frying for 1–2 minutes, or until fragrant. Reduce the heat to medium and stir-fry until the oil begins to separate slightly.
- Add the beef and cook for 2 minutes.
- Stir in the coconut cream and fry briefly for 1–2 minutes. Add the palm sugar and fish sauce, stir well, then cover the wok.
- Reduce the heat to medium-low and simmer for 45 minutes to 1 hour, or until the meat is thoroughly cooked and tender to your liking. Adjust the seasoning with salt or fish sauce, and sugar to taste.
- Add some water if you prefer a saucier, gravy-like texture, or if the dish appears too dry. Serve with hot steamed Jasmine rice.
Nutrition
Serving: 4people | Calories: 611kcal | Carbohydrates: 17g | Protein: 27g | Fat: 85g | Saturated Fat: 61g | Cholesterol: 94mg | Sodium: 1166mg | Fiber: 5g | Sugar: 3g