Thai Panang Curry by falcon62


									Panang Curry (Panang Neua)
Panang curry takes its name from the city island off the West coast of Malaysia, which is also known as
Georgetown. This type of curry is richer, sweeter, and creamier then the more herbal Thai red or green
curries, making it very popular with foreigners.

Peanuts, a unique ingredient in this recipe, are found in only one other Thai curry, Masamam. Beef is
the most famous type of Panang curry but chicken, pork, fish or even liver can also be delicious.
Vegetables are not usually added to Panang curry, but tiny bitter green eggplants could be a possibility.
This is a drier type of curry more like its Indian cousins, with just enough sauce to cover the meat.

If you are pressed for time try using a ready made curry paste like Nittaya brand or see an authentic
Thai curry paste recipe here. To save even more time double up the recipe since curries freeze very


      3/4 lb (400 grams) beef
      3 tbsp Panang curry paste
      2 cups coconut milk
      6 kaffir lime leaves, torn
      1/4 cup ground roasted peanuts
      1/4 tsp salt
      3 tbsp palm sugar
      2 1/2 tbsp fish sauce
      slices of fresh red chili for garnish


   1. Wash the beef, cut into pieces about 3 cm (about 1 inch) thick.
   2. Heat 1 cup of coconut milk over medium heat until the oil surfaces. Add curry paste, stir
      constantly for 2 minutes until fragrant and red oil surfaces. Add the beef, and cook for a further
      5 minutes or until done. Add the remaining coconut milk.
   3. Season to taste with salt, fish sauce and sugar. Add roasted peanuts, stir well. Reduce the heat
      and simmer for 15 minutes or until the beef is tender. Stir well to combine. Sprinkle kaffir lime
      leaves on top, and turn off the heat.
   4. Transfer to a serving dish, garnish with red chilies. Serve hot.

Serves 4.

Cook's notes: Serve over spaghetti instead of jasmine rice for a fusion dish. Roti bread is another
possible accompaniment for this rich Indian-type curry. Or for a very Thai taste, serve with boiled
salted eggs. For a festive occasion serve in crispy golden cups, called Krathong Thong, topping with
kaffir lime leaf shreds and red chilies.

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