Panang Curry

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penang curry

If you have to make one exotic dish, this is it. The flavors are bold, balanced and complex. This recipe comes from Thai Kun restaurant in Texas by Chef Thai Changthong. I adapted the recipe to replace some hard to find ingredients with ones you can find in a local market. I also adjusted the spice level to make it less tear-inducing spice (a lot less!).

Panang Curry is one of the red curries you can find in Thai cuisine. The broth is made with chili peppers, lime zest, coconut milk, ginger, lemongrass, fish sauce and many other spices. The beef is slow simmered until tender and flavorful.

You may be surprised at the amount of ginger, spices, fish sauce and sugar in the recipe but fear not! Once it’s been simmered for 1 1/2 hours, it will be a perfectly balanced and fragrant curry. The curry is served with steamed Jasmine rice and topped with a fried egg.

Adapted from Bon Appetit

Panang Curry

Ingredients

  • Panang Curry Paste
  • 3 Thai chili peppers, stems removed, chopped
  • 6 garlic cloves
  • 2 ounces ginger, peeled and chopped
  • Peel of 1 lime
  • ½ lemongrass stalk, tough outer layer removed, thinly sliced
  • 1 tablespoon crushed coriander seeds
  • 1 small red onion, coarsely chopped
  • 3 tablespoons fish sauce
  • 1 tablespoon coarsely ground black pepper
  • 1 teaspoon kosher salt
  • Beef Curry
  • 2-2 1/2 pounds chuck roast, sliced thinly against the grain (you can ask butcher to do this for you)
  • Kosher salt
  • 1 tbsp. vegetable oil
  • 4 serrano chiles, seeded and thinly sliced
  • Peel of 1/2 lime
  • 2 13.5-oz. cans unsweetened light coconut milk
  • ½ cup sugar
  • ¼ cup quality fish sauce
  • 1 teaspoon ground cumin
  • 4 fried eggs
  • Steamed jasmine rice and basil sprigs (for serving)

Recipe

  1. For the Panang curry paste, add chiles, garlic, ginger, lime peel, lemongrass, and coriander seeds in a food processor until ground. Add onion, shrimp paste, pepper, and salt and process until a smooth paste forms.
  2. Pat beef slices dry and season with salt. Heat oil in a large wok or skillet over medium-high heat and add 2/3 cup of curry paste. Stir and cook for 1 minute. Add beef slices and try to spread them out as much as possible to brown. Cook for about 3 minutes then flip slices and cook for another 2 minutes.
  3. To the wok or skillet, add chiles, lime peel, coconut milk, sugar, fish sauce, cumin, and 1½ cups water. Bring mixture to a boil then let it simmer for 1 1/2 hours until curry is done. Meanwhile, skim fat off the surface with a slotted spoon every 20 minutes or so.
  4. Serve beef curry with rice, basil and top with friend egg.
http://www.baconandsouffle.com/2016/07/11/panang-curry/

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