Thai Panang Curry with Beef
Ingredients
The curry
-
1
lb
beef, sliced into about 1/4-inch thick
-
5
tablespoons
oil
-
3
pieces
kaffir lime leaves, thinly shredded
-
16
oz
coconut cream or coconut milk
-
1
tablespoon
palm sugar or sugar
-
1
tablespoon
fish sauce
-
salt and sugar
to taste
Panang Curry Spice Paste
-
1
tablespoon
oil
-
1
tablespoon
water
-
2 ½
tablespoons
chili powder
-
1
teaspoon
coriander powder
-
1
teaspoon
cumin powder
-
1
teaspoon
salt
-
½
inch
galangal, chopped
-
1
piece
lemongrass, white part only, cut into 2-inch length
-
1
tablespoon
cilantro stems or roots
-
2
pieces
shallots
-
2
cloves
garlic
-
1 ½
tablespoons
red-skin roasted peanuts
-
1
teaspoon
shrimp paste
Instructions
- Blend all the spice paste ingredients into a smooth paste.
- Heat oil in a wok and stir-fry the kaffir lime leaves for 30 seconds.
- Add the spice paste and stir-fry for 1–2 minutes until fragrant.
- Reduce heat to medium and stir-fry until oil begins to separate.
- Add the beef and cook for 2 minutes.
- Stir in the coconut cream and fry briefly for 1–2 minutes.
- Add palm sugar and fish sauce, stir well, then cover the wok.
- Reduce heat to medium-low and simmer for 45 minutes to 1 hour until the meat is tender.
- Adjust seasoning with salt, fish sauce, and sugar to taste.
- Add water if a saucier texture is preferred, then serve with hot steamed Jasmine rice.
Nutrition Facts (estimated)
Servings
4
Calories
611
Total fat
85g
Total carbohydrates
17g
Total protein
27g
Sodium
1166mg
Cholesterol
94mg
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