Panang curry is a nice creamy curry that goes well with beef or duck, is simple to make and not too time consuming. Additionally you don’t have loads of pans to clean up after…..which is always nice.
From what i can gather this curry is not specifically thai food, more malaysian, but you can get it in just about any thai restaurant in europe and in lots of places in Thailand. It seems to have been subverted into thai cuisine…but either way i don’t care it just tastes good in a kind of creamy, spicy way!
Ingredients – Serves 2
Frying beef 400g
Coconut cream 2 cups
Penang Curry Paste 3 tbsp
Salt 1/4 tsp
Fish Sauce 2 1/2 tbsp
Plum Sugar Paste 3 tbsp
Ground peanut 1/4 cup
Lime Leaf 6no
Red Chili 1no
Preparation – 5 minutes
Slice the beef into stir fry sized strips
Slice chili into wedges
Cooking – 25 minutes
- Put one cup of coconut cream in a deep sided frying pan (or sauce pan, or wok etc) and stir on a medium high heat until simmering.
- Add in 3 tbsp of penang curry paste and mix/stir in for about 2 minutes until the coconut cream is a smooth pink/red colour.
- Add the beef to the coconut cream and curry paste, stir fry for about 5 minutes.
- Add the remainder of the coconut cream and mix thoroughly.
- Once the coconut cream is gently simmering add the salt, fish sauce, plum sugar and ground peanut. Mix in well, then turn down the heat to a medium heat, and allow to gently simmer for 15 minutes.
- Add lime leaves to the pot, turn off the heat and let the curry continue to cook under it’s own heat.
- Serve up on a bed of rice, add fresh chili to taste.
