I kept drinking and drinking this curry…
I never get bored of Thai dishes, all of their dishes are aromatic, refreshing and comforting. Last weekend, I dined at a Thai restaurant and had panang chicken. Since then I’d been searching for a good recipe that can beat the restaurant style panang curry. Well, my search literally came to an end today. For dinner, I made the best tasting panang curry with beef, I cannot stop talking about it. It was delicious, aromatic, refreshing and comforting. Almost all thai dishes are perfect for winter, the ingredients added in thai cuisine never fails to sooth our taste buds.
It’s very hard for me to pick a favorite Thai food, each and every dish I’ve tried has satisfied me. However, this panang curry is my most recent favorite. This can be made with chicken or beef, since I make most of the dishes with chicken I picked beef for making this curry. It was incredibly delicious.
I would say the one ingredient that made this dish exceptionally good is lime leaves. I cannot get over with the flavor the simple lime leaves imparted to this dish, it’s just phenomenal. I served this curry with rice noodles. Believe me, I was drinking the curry as if it’s a soup and I couldn’t just stop drinking…This recipe definitely beats the restaurant style panang curries.
I adopted this recipe from about.com, tweaked the recipe quite a bit to my taste and it turned out just delicious.
Panang Curry with Beef ( Use chicken instead of Beef)
Serves: 4 people
Ingredients
To make sauce:
- Tomato paste- 3 tbsp
- Onion, chopped-1
- Ginger, chopped- 2 inch slice
- Garlic, chopped- 4 cloves
- Soy sauce, low-sodium- 1 tbsp
- Fish sauce, low-sodium- 2 tbsp
- Paprika- 1/2 tbsp
- Chili powder- 1 tsp or according to your spice level
- Ground coriander- 1 tsp
- Turmeric powder- 1/4 tsp
- Ground cinnamon- 1/8 tsp
- Cloves, whole-1
- Lemon juice- 2 tbsp
- Coconut milk- 3/4 cup or 200 mL
Other ingredients
- Beef strips or use stew cut- 1 lb or 1/2 kg ( or use chicken breasts, diced- 2)
- Cumin seeds- 1 tsp
- Kaffir lime leaves- 3 leaves (don’t ignore this)
- Red pepper, cut into wedges- 1
- Tomato, chopped- 1
- Green onions, chopped small- for garnishing
Instruction
- In a blender, puree all the ingredients mentioned above for “making the sauce” to a smooth paste.
- Pour the pureed sauce into a large non-stick cooking pan.
- Add 3/4 cup water to the blender, swirl the blender and add to the sauce in the pan.
- Add the beef strips, cumin seeds and kaffir lime leaves to the sauce, combine well.
- Cover the pan and cook over medium heat till the beef has cooked well.
- Have a taste and add more salt or chili powder if needed. I made this mildly spicy. Soy sauce and fish sauce will impart the needed salt for this curry.
- If the gravy is thick, add 1/2 cup water to thin it down.
- After the beef has cooked well, add the red pepper and tomatoes to the pan and cook for 3 minutes.
- Don’t over cook the red pepper or mash the tomatoes, it should stay lightly crispy.
- Remove the pan from the heat and keep covered for sometime.
- While serving, garnish with green onions.
- Serve with Jasmine rice or noodles.
Tips:
- Don’t ignore lime leaves, it’s a must to have as it will impart amazing flavor to this dish.
- Try to use low-sodium soy sauce and fish sauce, else it can get very salty.
- If it’s spicy for you add more coconut milk to tone down the spice.
- Use beef strips so that it will cook faster, else use beef used for making stews chop them into small pieces.
- Tomato paste- 3 tbsp
- Onion, chopped-1
- Ginger, chopped- 2 inch slice
- Garlic, chopped- 4 cloves
- Soy sauce, low-sodium- 1 tbsp
- Fish sauce, low-sodium- 2 tbsp
- Paprika- ½ tbsp
- Chili powder- 1 tsp or according to your spice level
- Ground coriander- 1 tsp
- Turmeric powder- ¼ tsp
- Ground cinnamon- ⅛ tsp
- Cloves, whole-1
- Lemon juice- 2 tbsp
- Coconut milk- ½ can or 200 mL
- Beef strips or use stew cut- 1 lb or ½ kg (or use 2 chicken breasts diced)
- Cumin seeds- 1 tsp
- Kaffir lime leaves- 3 leaves (don't ignore this)
- Red pepper, cut into wedges- 1
- Tomato, chopped- 1
- Green onions, chopped small- for garnishing
- In a blender, puree all the ingredients mentioned above for "making the sauce" to a smooth paste.
- Pour the pureed sauce into a large non-stick cooking pan.
- Add ¾ cup water to the blender, swirl the blender and add to the sauce in the pan.
- Add the beef strips, cumin seeds and kaffir lime leaves to the sauce, combine well.
- Cover the pan and cook over medium heat till the beef has cooked well.
- Have a taste and add more salt or chili powder if needed. I made this mildly spicy. Soy sauce and fish sauce will impart the needed salt for this curry.
- If the gravy is thick, add ½ cup water to thin it down.
- After the beef has cooked well, add the red pepper and tomatoes to the pan and cook for 3 minutes.
- Don't over cook the red pepper or mash the tomatoes, it should stay lightly crispy.
- Remove the pan from the heat and keep covered for sometime.
- While serving, garnish with green onions.
- Serve with jasmine rice or noodles.
Try to use low-sodium soy sauce and fish sauce, else it can get very salty.
If it's spicy for you add more coconut milk to tone down the spice.
Use beef strips so that it will cook faster, else use beef used for making stews chop them into small pieces.
