Wednesday, April 22

Panang Curry

Panang is another one of my favorite Thai curry dishes, that is simple to make using prepared curry paste. It is rather a thick curry, than a soupy one like Red, Yellow, or Green curries. You can use beef, pork, chicken, or tofu, as the main ingredient. I personally prefer beef..

You will need:
  • 1 can (4 oz.) Panang Curry paste, preferably Mae Sri brand
  • 1 can (14 oz.) coconut milk (Chao Kao or Aroy-D brand)
  • 2 lb Chuck Eye steak or roast, thinly sliced
  • 1 TBSP palm sugar
  • 2 TBSP Thai fish sauce (Nam Pla)
  • 2-3 Kaffir Lime leaves, chiffonade
Directions:
  1. Fry Panang curry paste in 1/2 cup coconut milk in a pot until fragrant, using medium heat and keep stirring until you see the red oil bubbling up.
  2. Add beef slices and fry until beef are mostly cooked.
  3. Add the rest of coconut milk, then bring it to a boil. Then, lower the heat to medium and let it simmer for about 10-15 minutes.
  4. Add Lime leave shreds, stir to mix.
  5. Add palm sugar and fish sauce. Simmer for another 5 minutes so that all the flavors blend. You can adjust the seasonings to your taste before turning the heat off. Served over rice.

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