Written By : Ranjini
An authentic Thai Panang curry is made using coconut cream and is fried, as opposed to boiled. This results in a thick and creamy gravy reminiscent of a pureed soup.
Panang curry is salty and sweet, with a nutty flavour that comes from ground peanuts. It is also sweeter and less spicy than the average red curry and has lots of herbs and spices that adds to its rich flavour.
Ingredients
•500g beef, sliced thinly
•5 tablespoons oil
•3 kaffir lime leaves, thinly shredded
•450g coconut cream or coconut milk
•1 tablespoon palm sugar
•1 tablespoon fish sauce
•salt and sugar to taste
For the spice paste:
•1 tablespoon oil
•1 tablespoon water
•2 1/2 tablespoons chilli powder
•1 teaspoon coriander powder
•1 teaspoon cumin powder
•1 teaspoon salt
•1cm galangal, chopped
•1 lemongrass, white part only, cut into 5cm length
•1 tablespoon coriander stems or roots
•2 shallots
•2 clove garlic
•1 1/2 tablespoons red-skin roasted peanuts
•1 teaspoon shrimp paste/belacan
Method
•Blend all the spice ingredients into a smooth paste.
•Heat the oil in a wok and stir-fry the kaffir lime leaves for 30 seconds.
•Mix in the spice paste and continue to stir-fry for one to two minutes or until fragrant. Turn the heat to
medium and keep stir-frying until the oil separates slightly.
•Add the beef and cook for two minutes.
•Mix in the coconut cream and fry for one to two minutes. Add the palm sugar and fish sauce, then stir well and cover
the wok.
•Turn the heat down to medium-low and simmer for 45 minutes to one hour.
•Add salt or fish sauce, and sugar to taste. Add some water if you prefer a thinner consistency or if it appears a bit dry.
•Dish out and serve with hot steamed jasmine rice.
This recipe can be found in Rasa Malaysia.
