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@ 9tonmai
2024-03-25 08:52:02Chef's notes
**Panang Curry Recipe
Ingredients: - 8 dried red chilies - 1 tablespoon of coriander root - 1 teaspoon of galangal - 2 tablespoons of lemongrass - 1 teaspoon of kaffir lime leaves - 1 teaspoon of lime zest - 1 teaspoon of cumin - 1 teaspoon of coriander seeds - 3 shallots - 5 garlic cloves - 1/2 teaspoon of salt - 1/2 teaspoon of roasted shrimp paste - 1 tablespoon of roasted peanuts - 2 tablespoons of vegetable oil
Instructions: 1. Pound the dried chilies, coriander root, galangal, lemongrass, kaffir lime leaves, lime zest, cumin, coriander seeds, shallots, garlic, salt, and roasted shrimp paste until fine. 2. Heat 2 tablespoons of vegetable oil in a pan. 3. Add the pounded curry paste and stir-fry until fragrant. 4. Add the roasted peanuts and stir-fry until fragrant. 5. Turn off the heat and let it cool. 6. Store in an airtight container.
*Tips for Panang Curry Recipe - Adjust the amount of chili peppers to your taste. - You can toast the curry paste before pounding it for a more fragrant flavor. - You can add other spices, such as star anise and cinnamon.
*Tips for Panang Curry with Beef Recipe - For a richer flavor, choose beef with marbling. - You can add other vegetables, such as eggplant or green beans. - Adjust the amount of chili peppers to your taste.
Details
- ⏲️ Prep time: 20 min
- 🍳 Cook time: 30 min
- 🍽️ Servings: 2
Ingredients
- 500 grams of beef (chuck or sirloin)
- 1 carton (400 ml) of coconut milk
- 2 tablespoons of Panang curry paste
- 2 tablespoons of fish sauce
- 1 tablespoon of palm sugar
- 5 kaffir lime leaves
- 5 betel leaves
- 1 cup of basil leaves
- 2 red chili peppers
- 2 tablespoons of vegetable oil
- 1/2 teaspoon of salt
Directions
- Cut the beef into bite-sized pieces and rinse with water. Drain and set aside.
- Coarsely chop the red chili peppers.
- Wash the kaffir lime leaves, betel leaves, and basil leaves. Set aside.
- Heat 2 tablespoons of vegetable oil in a pan.
- Add the Panang curry paste and stir-fry until fragrant.
- Add the beef and stir-fry until cooked.
- Pour in the coconut milk and bring to a boil.
- Season with fish sauce, palm sugar, and salt.
- Add the kaffir lime leaves, betel leaves, and red chili peppers.
- Simmer until the curry thickens.
- Add the basil leaves and stir briefly.
- Turn off the heat and serve with jasmine rice.