Panang Curry Beef แพนงเนื้อ

Name: Panang Curry Beef แพนงเนื้อ
Ingredients: 300g beef, very thinly sliced against the grain (see notes about tender beef above); 1½ tsp fish sauce; 2 tsp oil; ¾ cup + ½ cup coconut milk; 1 recipe homemade or semi-homemade panang curry paste (recipe follows); 10 kaffir lime leaves, 7 roughly torn, 3 finely julienned; ~1 tsp fish sauce, to taste; 1½ Tbsp palm sugar, finely chopped, packed (if using granulated sugar, use 1 tsp to start then taste and adjust); A handful mild red pepper, thinly julienned for garnish, optional; Jasmine rice for serving; 3-4 Tbsp red curry paste (see notes); ¾ tsp toasted cumin seeds; 1 ½ tsp toasted coriander seeds; 2 Tbsp roasted peanuts, unsalted (if allergic, sub another type of nuts or seeds); 1 tsp fermented shrimp paste (optional, only if the red curry paste doesn’t already have it)

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hot-thai-kitchen.com

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Servings: 2

Author : Pailin Chongchitnant

Instructions

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Step 1

Grind the cumin and coriander seeds until very fine using a mortar and pestle or a coffee grinder.

Step 2

Add roasted peanuts and grind until fine.

Step 3

Mix the red curry paste and shrimp paste into the ground spice mixture.

Step 4

Add 1½ tsp fish sauce and oil to beef and massage it in with your hands, separating the pieces of beef that are stuck together as you mix.

Step 5

In a saute pan or a wok over medium high heat, reduce ¾ cup coconut milk until thickened and creamy.

Step 6

Stir in curry paste and reduce the heat to medium low. Cook the paste for a few minutes, stirring constantly, until coconut oil separates away from the paste. If the paste sticks to the pan, you can deglaze with a bit of the remaining coconut milk.

Step 7

Add palm sugar and torn kaffir lime leaves and cook for a minute or so until the sugar is dissolved.

Step 8

Add beef and quickly toss it with the curry paste, separating the pieces of beef as much as you can. Once the beef is about 50% cooked, add the remaining coconut milk and stir for 30 more seconds or just until the beef is fully cooked. If it looks too dry, you can add a splash of water at this point.

Step 9

Stir in red peppers, if using, and turn off the heat.

Step 10

Taste and adjust seasoning with more fish sauce and/or sugar as needed.

Step 11

Garnish with julienned kaffir lime leaves and more red peppers as desired.

Step 12

Serve with jasmine rice, enjoy!

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