Thai Panang Curry Recipe (w/ Beef and Vegetables)
Delicious, sweet and savory This recipe for beef panang curry is among the most well-loved curries of Thailand. And it's yours too!
Equipment
- mortar and pestle (or food processor or strong blender)
- Cutting board and knife
- Dutch oven or stock pot
- saute pan
Ingredients
MEAT BRAISE
- 660 g beef short rib preferred, or chuck, etc
- salt for seasoning beef
- vegetable oil for searing
- 113 g (4 fl oz) coconut milk full fat
- 946 g (32 fl oz) filtered water
- 3 g (1 tsp) salt for seasoning braise
- lemongrass stalks just the greens from leftover panang paste
PANANG PASTE (THIS MAKES TWO RECIPES WORTH OF PASTE)
- 2 g (1 tsp) coriander seeds
- 17 g (2 tbsp) roasted peanuts
- 16 g (1 stalk) lemongrass yellow center pieces
- 83 g (2 ) shallots sliced
- 25 g (1 inch) galangal peeled and chopped
- 22 g (7 cloves) garlic
- 4 g (½ tbsp) dried chile powder
- 11 g (1 medium) makrut lime peels
- 2 g (1 tsp) cumin powder
- 7 g (1 tsp) shrimp paste
- 3 g (1 tsp) salt
CURRY
- 282.5 g (1 ¼ c) coconut milk full fat
- 22 g (2 tbsp) palm sugar
- 5 g (1 tsp) fish sauce
- 3 makrut lime leaves
- 9 g (1 medium) makrut lime juice add more if necessary
- red bell pepper optional (julienned)
- Thai basil optional
Instructions
MEAT BRAISE
- Slice the meat into approximately 2.5 inch cubes . Dry each piece completely. Sprinkle both sides of the meat with large pinches of salt from kosher up to 2 hours prior to grilling and then rest them on baking sheets or on a rack to dry out.
- In a pan set on medium-high temperature add vegetable oil. cook on all sides beef for about one minute for each side. Repeat this process with the remaining pieces of meat, then transfer them to a plate once you're done.
- Put approximately 1 cup water to the pot. Use an old spoon for scraping off the crusty bottom of the pot. Add the remaining liquid and the beef to the pot. Bring the water to a boil. cook for approximately 10 minutes.
- Get rid of any scum floating over above the surface of the pan.
- Incorporate the coconut milk, salt and lemongrass leaves to the pot. Stir to mix it all with the meat and water.
- After boiling, reduce the temperature to a low reduce the heat to a simmer. The meat is then broiled up to 1 1/2 hours, or till the meat becomes tender. Make sure to check the meat at least every 30 minutes and add more water when the meat is over that water level. The final result will be tender meat and a coconut liquid that is slightly thick.
PANANG PASTE
- With a pestle and mortar (or food processor) grind the coriander seeds as well as peanuts. Incorporate each of the ingredients one at a to the mortar until ingredients are incorporated into a smooth paste. I had to lift the lid of my food processor and scrape the sides around a dozen times until the ingredients were thoroughly processed.
- If you didn't increase or decrease the amount of this recipe it should make enough curry paste to make two batches. Transfer the paste half into an airtight container, and utilize for recipes in the future.
CURRY
- Within a skillet set over medium heat, add 12 of coconut milk. Let it cook for around an hour or so or until thick. Here's what it looks like after it's cooked.
- Incorporate 1/2 from the rest of paste into the pot and cook over medium heat.
- Cook until oil starts to separate, which takes about 2 minutes.
- Add the fish sauce along with palm sugar, Makrut lime juice as well as the remaining of coconut milk. Stir until combined.
- Then add the mixture to the stockpot with the braised meat, and stir to mix. Let it simmer for about 10 minutes, and add water if the mixture becomes too thick. Taste it to determine the flavor. You may add more chile powder if like more spice. You can also you can add more sugar for sweetness or lime juice to add acidity.
- All you need to do is add sliced bell peppers, and cook for about 1-2 minutes until it's still crisp. Add Thai basil, and let it simmer until it begins to wilt. Include lime leaves just before serving.
- Serve with white rice that has been steamed as well as coconut rice.