Curry: Panang Curry with Beef
Ingredients
2 lbs beef chuck or rump roast
Marinade ingredients
1 tbsp fish soy sauce
1 tbsp red wine
2 cups coconut milk
1/4 cup coconut cream
21/2 tbsp panang curry paste
2 tbsps fish sauce
2 tbsps sugar
5 mixed fresh green and red chili peppers, seeded and cut lengthwise into 4 pieces
Garnish
1 fresh kaffir lime leaf, cut into fine slivers
Preparation
Cut the meat into very thin bite-sized pieces. Marinate the cut meat in a 1 tbsp fish sauce and 1 tbsp red wine for 10 minutes.
Place the 2 cups of coconut milk in a saucepan and bring it barely to a boil. Add the marinated meat and cook for 15 minutes or until the meat is tender.
Place the 1/4 cup of coconut cream in a frying pan over medium heat and mix in the curry paste. Stir until the curry releases its aroma. Pour this mixture over the meat.
Mix in the 2 tbsps fish sauce, sugar, and chili pepper. Heat the mixture up. Place in a serving dish and sprinkle with the kaffir lime leaf. Serve with steam rice.
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Tags: coconut milk, kaffir lime leaves
May 17th, 2011 at 6:57 pm
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May 18th, 2011 at 7:11 am
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November 9th, 2011 at 1:43 pm
Howdy, just reading through some old posts and I really love this one. Sorry for being so late =0)
November 10th, 2011 at 5:08 am
Howdy, just reading through some old posts and I especially love this one. Sorry I’m so behind with the times! =0)
November 10th, 2011 at 8:47 am
Thanks for dropping by and I’m glad you love this recipes. I love curry dishes myself. There are variety of curry dishes available. Search around you’ll find mild to hot dishes..
November 10th, 2011 at 8:50 am
No problem as long as you love protein foods. This type of Thai curry dishes would make you want more.