Panang Curry with Beef
Panang Curry is a highly flavorful curry that requires very little prep work. What is different about this curry from others is that the gravy is a lot thicker instead of being soupy. It also has no vegetables of any sorts in here. Just the meat and curry gravy.When choosing the beef for this curry, you want to use something that is fairly tender since the meat will cook quick instead of simmering over a long period of time, such like a massaman curry. I recommend using top sirloin, ny strip, flat iron, or flank steak. The meat also needs to be sliced as thin as possible.
Ingredients
Panang Curry Paste
- 10 dried arbol chilies
- 1 tsp sea salt
- 3/4 tsp cumin seeds
- 1 1/2 tsp coriander seeds
- 1/4 tsp white peppercorns
- 3 tbsp lemongrass chopped
- 1 tbsp galangal chopped
- 1 1/2 tsp lime zest
- 1 tsp cilantro roots
- 3 tbsp minced garlic
- 1/4 cup shallots chopped
- 1 tsp shrimp paste
- 2 tbsp roasted peanuts
Panang Curry with Beef
- 1 lb top sirloin sliced thin
- 2 tsp fish sauce
- 2 tsp olive oil
- 3/4 + 1/2 cup coconut milk
- 10 kaffir lime leaves julienned
- 1 tsp fish sauce
- 1 1/2 tbsp palm sugar
- 4 thai chilies finely chopped
Instructions
Panang Curry Paste
- In a spice grinder, add the arbol chilies, cumin, coriander, sea salt, white peppercorns, and peanuts.
- GRIND!
- In a blender or food processor, add the ground spices and the rest of the curry paste ingredients.
- Blend into a paste. You might need to add a little bit of water if the paste is too dry.
Panang Curry with Beef
- Slice the top sirloin as thin as possible. Marinate with the fish sauce and olive oil.
- In a large sauce pan, reduce 3/4 cup of coconut milk over medium high heat for 5 minutes.
- Stir in the curry paste, reducing the heat to medium low and cooking for a couple of minutes.
- Stir in the lime leaves and palm sugar. Simmer until the palm sugar is dissolved.
- Add in the top sirloin, making sure that the slices of beef are separated as much as possible. Cook until the beef is about half way cooked through.
- Stir in the rest of the coconut milk. Cook for 1 more minute.
- Stir in the Thai chilies. Turn off the heat.
- Serve with steamed jasmine rice.
