Collection Of Finest Quality Asian Recipes Asian Recipes, Asian Cuisine, Asian Cooking, Asian Food. Collection of Thai food, Japanese food, Chinese food, Malaysian food, Indonesian food.... Only serve you the unique and delicious Asian recipes.
Fragrant Beef Panaeng Curry
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
economical and easy to follow Asian recipes!
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
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.
Key in value & click anywhere outside the
box to convert!
Recommended E-cookbook :
Here are the Best Indian recipes compiled by Award winning Five star chefs of India. A Collection of Delicious Indian recipes beautifully arranged covering everything of Indian cooking.
More than 1000 Mouthwatering Indian Recipes to choose.
Looking for more e-cookbook? Check out the e-cookbook page.
