Beef Panang Curry
This aromatic Thai beef curry is a harmonious blend of flavorful spices and tender beef in a rich coconut milk-based sauce. The fragrant paste, made with ingredients like galangal, kaffir lime leaves, and herbs, creates a depth of flavor that will transport your taste buds to Southeast Asia. The finished dish is a comforting and satisfying meal, perfect for enjoying with fluffy Thai jasmine rice.
— Constant Cookbook
Ingredients
- 1 large shallot
- 3cm/1.2 in piece galangal
- 2 bird's-eye chillies
- 3 garlic
- 2 kaffir lime leaves
- 1 tbsp soy sauce
- 2 tbsp fish sauce
- 1 tsp shrimp paste ( blachan
- 4 tbsp tomato purée
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp turmeric
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tbsp groundnut oil
- 250g/9oz beef
- 400ml/14fl oz coconut milk
- 1-2 tbsp fish sauce
- 1 lime
- small handful Thai basil
- 300g/11oz Thai jasmine rice
Instructions
- For the paste, place all the paste ingredients into a food processor or pestle and mortar and blend (or grind) to a smooth purée.
- For the curry, heat a wok until hot, add the oil and beef and stir fry until just browned. Add the paste and cook for 1-2 minutes. Pour in the coconut milk, bring to the boil and then simmer for 2-3 minutes.
- Add fish sauce and lime juice to the curry, to taste.
- Ladle the stir fry into bowls and top with the Thai basil leaves. Serve with the Thai jasmine rice.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2-4
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