Thai Panang Curry with Beef Recipe (Kaeng Phanaeng Neua)

Ingredients:

1 lb beef, sliced into about 1/4-inch thick (I use chuck roast here)

5 tablespoons oil

3 kaffir lime leaves, thinly shredded

16 oz coconut cream (or coconut milk)

1 tablespoon palm sugar (or sugar)

1 tablespoon fish sauce

fish sauce, salt and sugar to taste

Panang Curry Spice Paste:

1 tablespoon oil

1 tablespoon water

2 1/2 tablespoons chili powder

1 teaspoon coriander powder

1 teaspoon cumin powder

1 teaspoon salt

1/2-inch galangal, chopped

1 lemongrass (use white part only), cut into 2-inch length

1 tablespoon cilantro stems (or roots)

2 shallots

2 clove garlic

1 1/2 tablespoons red-skin roasted peanuts

1 teaspoon shrimp paste (or Belacan)

Method:

1. Blend all the Spice ingredients into a smooth paste.

2. Heat up oil in a wok, stir-fry kaffir lime leaves for 30 seconds. Mix in the Spice paste and continue to stir-fry for 1-2 minutes, or until fragrant. Turn the heat to medium and continue stir-frying until the oil slightly separates.

3. Add the beef in and cook for 2 minutes.

4. Mix in the coconut cream and give it a quick fry for 1-2 minutes. Add in the palm sugar, fish sauce, stir well and cover the wok.

5. Turn the heat down to medium-low and simmer for 45 minutes to 1 hour, or until the meat is thoroughly cooked, tender enough to your liking. Salt or fish sauce, and sugar to taste. Add some water if you prefer it saucier than a gravy-soup-like texture, or when it appears bit dry. Dish up and serve with hot steamed Jasmine rice

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