Serves : 6-8
Preparation time : 40 minutes
cooking time : 50 minutes
Ingredients :
500ml thin coconut milk and 125ml thick coconut milk
700g beef, cubed
4 tablespoons fish sauce
2 tablespoons shaved palm sugar or dark brown sugar
1 medium onion, halved and sliced
1 bell pepper, deseeded and cut into sticks
3 tablespoons ground roasted unsalted peanuts
4 kaffir lime leaves, thinly sliced into strips
Sprigs of Thai basil
Panaeng Curry Paste
4 dried chilies, soaked in warm water for 15 minutes until soft, stems discarded, deseeded
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon black peppercorns
3 shallots
2 cloves garlic
1 stalk lemongrass, thick bottom part only, outer layers discarded, inner part sliced
1cm galangal root, peeled and sliced
1 teaspoon crushed coriander roots and stems.
2 kaffir lime leaves
1/2 teaspoon dried shrimp paste
1/4 teaspoon salt
1 tablespoon chopped roasted unsalted peanuts
2 tablespoons water
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Method :
- To make the Panaeng Curry Paste, dry-fry the dried red chilies, coriander, cumin and black peppercorns in a wok or skillet over medium heat for about 5 minutes, until fragrant. Combine the toasted ingredients and all the other ingredients and grind to a smooth paste in a blender.
- Heat 60ml of the thin coconut milk in a wok over medium heat until hot. Stir in the Panaeng Curry Paste and simmer for 2 to 3 minutes, stirring constantly until fragrant.
- Add the beef cubes and simmer for 2 to 3 minutes, basting with the curry. Add the remaining thin coconut milk, fish sauce and palm sugar, mix well and bring to a boil. Reduce the heat to low and simmer for 40 minutes until the curry has reduced to half and the beef is tender.
- Increase the heat to medium, add the onion, bell pepper and think coconut milk and simmer for 7 to 10 minutes, stirring occasionally until the vegetables are cooked. Stir in the peanuts and remove from the heat.
- Transfer to a serving bowl and sprinkle with kaffir lime leaves and basil leaves before serving.
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