PANAENG BEEF CURRY(Thai)

Submitted by: Kamjohn Youthjug
PANAENG CURRY IS A DRY, RICH, THICK CURRY MADE WITH SMALL AMOUNTS OF COCONUT MILK AND A DRY (PANAENG) CURRY PASTE, WHCH HAS RED CHILLIS, LEMON GRASS, GALANGAL AND PEANUTS. IT ISHOT AND HAS A SWEET AND SOUR TASTE. WHAT'S GREAT IS THAT YOU CAN USEANY TENDER

Serves: 2

Preparation time:
Cooking time:

Ingredients

2 TABLESPOONS OFVEGETABLE OIL
2 TABLESPOONS OF DRY CURRY PASTE OR BOUGHTPASTE
(I'll put up on another post how to make dry curry paste from scratch)
1 lb of beef flank steak, sliced into strips.
3/4 cup of coconut milk
1 tablespoon fish sauce
1 tablespoon of sugar
3 tablespoons of tamarind purèe
2 makrut lime leaves, finely sliced for garnish
1/2 long red chili, seeded and finely sliced for garnish

Method

HEAT The oil in a saucepan or wok and stir fir the curry paste over a medium heat for 2 minutes or until fragrant

ADD the beefand stir for 5 minutes. ADD Nearly all of the coconut milk, the fishsauce, palm sugar and tamaarind puree and reduce to a low heat. Simmer,ncovered for 5 to 7 minutes. Although this is meant to be a dry curry,you can add a little more water during cooking if you feel it is drying out too much. Taste, then adjust the seasoning ifnecessary

SPOON the curry into a serving bowl, spoonthe last bit of coconut milk over the top and sprinkle with makrut limeleaves and chili slices. Serve with cucumber relish. And rice

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