CURRY
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Panang curry
(PANANG NUEA]
Panag curry with beef is one of the most famous curries in Thai cuisine. We often find broth-like dishes in Thai cuisine - the panang curry, however, drips slowly from the spoon due to the peanuts. The texture of panang curry is glossy, but there is no oil floating on the surface. The color is dark red. The beef is tender and cooked through. It is spicier than choo chee curry. Panang Nuea is very aromatic without any single flavor dominating.
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Have fun cooking!
Have fun cooking!
Effort: Simple
Preparation: 20 min.
Total time: 30 min.
INGREDIENTS FOR 2 PORTIONS
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300 grams beef tenderloin
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1 cup clear thin coconut milk to cook the meat (4 cup thick coconut milk mixed with ½ cup water)
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1 cup thick coconut milk
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1 cup thin coconut milk (½ cup thick coconut milk mixed with ½ cup water)
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1 tablespoon fish sauce
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1 tablespoon palm sugar
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¼ cup Thai basil leaves
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3 kaffir lime leaves, chopped
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2 tablespoons vegetable oil
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2 tablespoons roasted peanuts, ground
PANANG CURRY PASTE (MIX ALL INGREDIENTS WELL)
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6-7 large dried chilies, deseeded, soaked in water to soften and finely chopped
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1 teaspoon ground sea salt
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¼ cup peeled shallots, finely chopped
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2 tablespoons peeled garlic, finely chopped
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½ tablespoon galangal, finely chopped
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1½ tablespoons lemongrass, finely chopped
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1 tablespoon coriander root, finely chopped
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1 tablespoon kaffir lime peel, finely chopped
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1 tablespoon coriander seeds, roasted and ground
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1 teaspoon cumin seeds, roasted and ground
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¼ teaspoon ground pepper
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1 teaspoon prawn paste
PREPARATION TIPS
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The texture of the dish is thick and coarse because it contains peanuts. Cumin also makes the panang paste fragrant.
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Pork or chicken can also be used instead of beef. The pork also needs to be cooked in thin coconut milk until tender. However, the chicken only needs to be pre-cooked before using it in this dish.
STEP 1
Clean the beef and pat dry. Cut into small pieces. Add half of the clear, thin coconut milk to the pot and bring to a boil over medium heat. Add the beef and simmer until pre-cooked.
STEP 2
Heat the oil in a frying pan over a medium heat. Add the curry paste and fry until fragrant. Gradually add half a cup of the thick coconut milk. Fry and stir until fragrant and the oil floats to the surface. Add the peanuts and stir well.
STEP 3
Add the beef and continue to fry. Add the kaffir lime leaves and season with fish sauce and sugar. Add the remaining thin coconut milk and continue stirring. Simmer over a low heat until the meat is tender. Add the remaining thick coconut milk and stir well.
STEP 4
Add the Thai basil and turn off the heat. Serve in a bowl. Garnish with red spur chili and Thai basil leaves.
