Beef panang curry
A delicious Thai curry that's similar to the better-known red curry, but with a thicker, richer sauce
Ingredients
For the paste
- 1 large shallot, roughly chopped
- 3cm/1.2 in piece galangal, peeled and roughly chopped
- 2 bird's-eye chillies, seeds removed, roughly chopped
- 3 garlic cloves
- 2 kaffir lime leaves, roughly chopped
- 1 tbsp soy sauce
- 2 tbsp fish sauce
- 1 tsp shrimp paste (blachan)
- 4 tbsp tomato purée
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp turmeric
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
For the curry
- 1 tbsp groundnut oil
- 250g/9oz beef fillet, sliced thinly
- 400ml/14fl oz coconut milk
- 1-2 tbsp fish sauce
- 1 lime, juice only
- small handful Thai basil leaves, roughly torn
To serve
- 300g/11oz Thai jasmine rice, steamed
Method
For the paste, place all the paste ingredients into a food processor or pestle and mortar and blend (or grind) to a smooth purée.
For the curry, heat a wok until hot, add the oil and beef and stir fry until just browned. Add the paste and cook for 1-2 minutes. Pour in the coconut milk, bring to the boil and then simmer for 2-3 minutes.
Add fish sauce and lime juice to the curry, to taste.
Ladle the stir fry into bowls and top with the Thai basil leaves. Serve with the Thai jasmine rice.
