Beef Panang Curry
Thai Panang Curry with Beef - an authentic Panang curry fried in thick coconut cream, providing a thick, creamy, soup-like gravy.
- Prep time
- 5 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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)
- 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
- 1
Blend all the Spice ingredients into a smooth paste.
- 2
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.
- 3
Add the beef and cook for 2 minutes.
- 4
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.
- 5
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.
- 6
Add some water if you prefer a saucier, gravy-like texture, or if the dish appears too dry. Serve with hot steamed Jasmine rice.