Monday, February 14, 2011

Panaeng Beef Curry

Ingredients (from 'A taste of Thailand' by Murdoch books)
* 2 tablespoons vegetable oil
* 2 tablespoons of purchased curry paste (i used red curry paste)
* 700g beef flank, sliced into strips (i used 450g of stir fry beef)
* 185ml (3/4 cup) coconut milk
* 1 tablespoon fish sauce
* 1 tablespoon palm sugar (i used brown sugar)
* 3 tablespoons tamarind puree (i actually didn't use it because my curry paste already had it)
* 2 kaffir lime leaves, sliced to garnish
* 1/2 long red chilli, seeded and finely sliced to garnish
(serves 4)

1. Heat the oil in a saucepan/ wok and stir-fry the curry paste over a medium heat for 2 minutes or until fragrant
2. Add the beef and stir for 5 minutes. Add nearly all of the coconut milk, the fish sauce, palm sugar and tamarind puree and reduce to a low heat. Simmer, uncovered, for 5 to 7 minutes. Although this is meant to be a dry curry, you can add a little more water during the cooking process if you feel it is drying out too much (i personally poured in all the coconut milk at this stage, i didn't bother adding the other half at the end; i also added my chilli in at this point). Taste, then adjust the seasoning if necessary. 
PS: although mine looks pretty watery above, remember i used less meat than the recipe suggested. When it cooled down, it thickened up more so i wouldn't worry if it looks a bit watery; except you like to eat yours immediately. I allowed mine to cool for about 5 minutes before serving
Spoon the curry into a serving bowl, spoon the last bit of coconut milk over the top and sprinkle with kaffir lime leaves and chilli slices. I served mine with rice :)

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