|Tangy Panang Curry Recipe
Light and easy family Thai curry
preparation time: 30 minutes
cooking time: 1 hour
Panang curry is a delightful Thai curry with sweet and fruity flavours, it has an essence of Indian Korma and Burmese curry but traditionally without the fiery chilli. Its is a lightly spiced curry wonderful on any palate, suitable for the whole family. Panang curry takes its name from the Malaysian island of Penang, this dish is traditionally made using beef, but easily adapted to chicken, pork or tofu.
|Panang Curry Ingredients
500g of stewing beef steak cut into chunks
1 tin of coconut milk, 400ml
4 tablespoons of Panang curry paste
2 tablespoons of palm sugar (or soft brown sugar)
3 tablespoons of fish sauce
8 kaffir lime leaves, torn
1 large handful of sweet basil leaves
1 large red chilli, deseeded and finely sliced
70g of unsalted peanuts (oven roast)
Panang Curry Recipe – Method
Save 2 tablespoons of coconut milk and pour the rest into a large wok and heat on full for 3-5 minutes, stirring continuously until the milk appears to separate. Add the Panang curry paste and heat for a further 1-2 minutes. Add the beef chunks and simmer until beef appears cooked on the outside.
Whilst beef is cooking on the hob, preheat oven to 200ºc/400 F/ Gas mark 6 and roast peanuts on a tray for 10 minutes, allow to cool and roughly chop.
Stir in fish sauce and palm sugar, cook for another 1-2 minutes and add in kaffir lime leaves and sweet basil (if available).
Garnish with red chilli, remaining coconut milk and chopped roasted peanuts. Serve with Jasmine rice and plain or peshwari naan works really well with this dish.
You may find it difficult to find sweet basil leaves, they are often available from Asian or Chinese supermarkets. This dish can be made without them if you prefer, don’t let this ingredient put you off.
This recipe works well with a cheap, tougher cut of beef if cooked on the hob for at least another hour. The beef will be more tender and succulent. The choice is yours.