Wednesday, April 18, 2018

Panang Beef Curry

My family and I LOVED this Thai curry.  I've made it every week for 3 weeks now.  Lol.  My 6-year old doesn't eat much, but he had three servings of this the first time I made it.  This is a Thai curry I hadn't tried until recently.  My Thai friend sent me some packets of the curry paste and I'm so grateful to her, lol.  I found it on Amazon so I'm ordering a tub, since the packets will be all gone come tomorrow.  Panang Curry is thick and sweet.  I made a Thai-inspired cucumber salad to go with this the last time I made it, and the combo was great together.  I'll post that recipe later.

This is great made on the stovetop, but last week, I was going to be gone all afternoon/early evening, so I cooked the meat, curry paste and some coconut milk together, then stuck everything in the crockpot for 5-6 hours.  It worked wonderfully!!  The beef was so tender.  I loved coming home to it.  If using the crockpot, it's ok to use a cheaper, tough cut of beef.  Just slice thin.

For the coconut milk, the amount doesn't have to be exact.  I can get smaller containers of coconut milk from my international store, and I used a regular can plus the smaller container last time.  I think I'll just try using two regular cans of coconut milk next time and see how that works.

Panang Beef Curry
adapted from Splendid Table

50 grams (about 2 Tablespoons) Panang curry paste
2 regular (14 oz) cans coconut milk
2 lbs (900 g) lean beef, thinly sliced (can use less)
3 kaffir lime leaves, dried or fresh
2 red or green chilies, minced (optional), plus extra for garnish (I leave out for the kids)
2 tablespoons fish sauce
2 tablespoons Thai palm sugar or brown sugar
20 fresh Thai (OR regular) basil leaves, plus extra for garnish

1. Scoop 1 cup (250 ml) of the coconut cream into a saucepan and bring to a boil over medium heat, stirring occasionally. Stir in the curry paste and reduce the heat to medium-low; cook until the mixture is fragrant, 3 to 4 minutes.

2. Add the beef to the saucepan and stir until well mixed. Add the remaining 1 1/2 cups (375 ml) coconut cream. **Cook for about 5 minutes more, or until the meat loses its pink color. Add the kaffir lime leaves, chilies (if using), fish sauce, and sugar. Stir until well combined. Stir in the fresh basil leaves.  Serve hot over rice. (See ** below for slow cooker directions.)

**At this point, you can transfer everything (except last 3 ingredients, but do add the dried kaffir lime leaves) to the slow cooker and cook on low for 4-6 hours.  When ready to serve, stir in the fish sauce, brown sugar, and fresh basil. You can also add the fish sauce and sugar an hour or two before serving, but stir in the fresh basil right before serving.  
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