Panaeng Curry

Anybody would think, from my previous posts, that I only make sweet stuff... that's not the case! Here's a fabulous Thai recipe I've been cooking lately. It takes ages (truly Slow Food) but is well worth the effort.

Panaeng Curry

For the curry:
1kg inexpensive beef (eg. chuck steak), trimmed of fat
400ml coconut milk mixed with 400ml water
400g coconut cream
2 tablespoons palm sugar
2 tablespoons fish sauce
6 kaffir lime leaves, torn
3 long red or green chillies, cut in half and deseeded
large handful of Thai basil leaves

For the paste:
8 tablespoons peanuts
7 dried red chillies, deseeded, soaked and drained
3 tablespoons chopped galangal
2 tablespoons chopped lemongrass
6 tablespoons chopped shallot
4 tablespoons chopped garlic
1 nutmeg, coarsely pounded and briefly roasted

First make the paste. Roast the peanuts till brown, then allow to cool. Pound or blend the paste (see note), adding peanuts last. (Note: the first time I did this I used a blender, but was worried that the blender was overheating. The second time I used a mincer, but the paste was too coarse. Next time I will try both, ie. mince then blend, with a touch of water, as I think this will work better ;-)

Cover the meat with cold water in a large saucepan, and bring to the boil. Drain and discard water. Bring the coconut milk/water mixture to a boil, then add the beef, turn down the heat and slowly simmer for two hours. Allow meat to cool in the liquid, then remove and slice. Reserve the liquid.

Bring the coconut cream to the boil, then fry the paste in it for 10 minutes. Season with palm sugar and then fish sauce. Add the liquid from simmering the beef, then add the beef, simmer briefly to heat through, and stir kaffir lime leaves, halved chillies and Thai basil through.