Panaeng Beef Curry
Ingredients
- 600 gBeef heel (thinly sliced against the grain)
- 400 mlCoconut milk (unshaken to separate the cream)
- 3 tbspThai curry paste panang
- 2 tbspfish sauce
- 1 tbsppalm sugar (chopped)
- 4 pckaffir lime leaves (center vein removed, finely shredded)
- 30 gPeanut (roasted and crushed)
- 2 pcThai chili (sliced diagonally)
- 1 pinchThai basil (for garnish)
Method
Tender beef slices coated in a thick, rich, and creamy sauce. The aroma of kaffir lime and chili heat is perfectly balanced by the coconut sweetness.
- 1
Pour the thick part of the coconut milk into a pan. Heat over medium until the oil separates from the cream and rises to the surface.
- 2
Add the Panaeng curry paste. Stir vigorously until a strong aroma is released and the paste turns a bright brick red.
- 3
Add the beef slices. Stir to coat them thoroughly with the paste. The meat should be seared but remain supple.
- 4
Pour in the remaining coconut milk, fish sauce, and palm sugar. Let it reduce over low heat until the sauce coats the back of a spoon.
- 5
Stir in the crushed peanuts, finely slivered kaffir lime leaves, and Thai chili. The oil in the sauce should be glossy.
Frequently asked questions
How do you get this dish right?
- Do not shake the coconut milk can before opening to easily collect the thick cream from the top.
- Slice the beef very thinly against the grain to ensure maximum tenderness after quick cooking.
- Panaeng sauce should be much thicker and more reduced than a standard red curry.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat gently in a pan with a splash of water if the sauce has thickened too much.
