Kaeng Panang Nuea - PANANG CURRY WITH BEEF

Thailand

20 min

Ljutina

Preparation:

Richer and tastier than the classic Thai red curry, panang curry is characterized by a full creamy nutty flavor.

1. At a low temperature, fry the peanuts without oil until they become golden and fragrant. Cool it and roughly chop it or crush it in a mortar.

2. Put the oil in a wok, and on a medium temperature, sauté the panang curry paste for about 5 minutes until it starts to sizzle and emits an aroma. Add coconut milk and lime leaves, increase the heat and cook until it thickens slightly. Stir in the palm sugar and fish sauce, then cook for another 5 minutes to reduce the sauce.

3. Add the meat and cook for 3-4 minutes until it loses its red color, add the lime juice and taste to add more fish sauce if necessary if it is not salty enough. Remove from the heat, sprinkle with peanuts, basil and chilli and serve hot with Thai jasmine rice.

Ingredients:

45 ml (3 tablespoons) peanut oil, 60 g panang curry paste, 100 g unsalted peanuts, 600 g lean beef fillet, thinly sliced, 400 ml coconut milk, 4 kaffir lime leaves, 40 g palm sugar, 30 -45 ml (2-3 soup spoons) of fish sauce, juice of one lime, 1 finely sliced red chili, 1 soup spoon of basil (preferably Thai, but ours will also do).