Thai Panang curry with beef and coconut milk

Chef's notes

**Panang Curry Recipe

Ingredients:

• 8 dried red chilies
• 1 tablespoon of coriander root
• 1 teaspoon of galangal
• 2 tablespoons of lemongrass
• 1 teaspoon of kaffir lime leaves
• 1 teaspoon of lime zest
• 1 teaspoon of cumin
• 1 teaspoon of coriander seeds
• 3 shallots
• 5 garlic cloves
• 1/2 teaspoon of salt
• 1/2 teaspoon of roasted shrimp paste
• 1 tablespoon of roasted peanuts
• 2 tablespoons of vegetable oil

Instructions:

1. Pound the dried chilies, coriander root, galangal, lemongrass, kaffir lime leaves, lime zest, cumin, coriander seeds, shallots, garlic, salt, and roasted shrimp paste until fine.
2. Heat 2 tablespoons of vegetable oil in a pan.
3. Add the pounded curry paste and stir-fry until fragrant.
4. Add the roasted peanuts and stir-fry until fragrant.
5. Turn off the heat and let it cool.
6. Store in an airtight container.

*Tips for Panang Curry Recipe

• Adjust the amount of chili peppers to your taste.
• You can toast the curry paste before pounding it for a more fragrant flavor.
• You can add other spices, such as star anise and cinnamon.

*Tips for Panang Curry with Beef Recipe

• For a richer flavor, choose beef with marbling.
• You can add other vegetables, such as eggplant or green beans.
• Adjust the amount of chili peppers to your taste.

Details

• ⏲️ Prep time: 20 min
• 🍳 Cook time: 30 min
• 🍽️ Servings: 2

Ingredients

• 500 grams of beef (chuck or sirloin)
• 1 carton (400 ml) of coconut milk
• 2 tablespoons of Panang curry paste
• 2 tablespoons of fish sauce
• 1 tablespoon of palm sugar
• 5 kaffir lime leaves
• 5 betel leaves
• 1 cup of basil leaves
• 2 red chili peppers
• 2 tablespoons of vegetable oil
• 1/2 teaspoon of salt

Directions

1. Cut the beef into bite-sized pieces and rinse with water. Drain and set aside.
2. Coarsely chop the red chili peppers.
3. Wash the kaffir lime leaves, betel leaves, and basil leaves. Set aside.
4. Heat 2 tablespoons of vegetable oil in a pan.
5. Add the Panang curry paste and stir-fry until fragrant.
6. Add the beef and stir-fry until cooked.
7. Pour in the coconut milk and bring to a boil.
8. Season with fish sauce, palm sugar, and salt.
9. Add the kaffir lime leaves, betel leaves, and red chili peppers.
10. Simmer until the curry thickens.
11. Add the basil leaves and stir briefly.
12. Turn off the heat and serve with jasmine rice.