Panaeng curry is a dry, rich, thick curry made with small amounts of coconut milk and a dry curry paste, which has red chillies, lemon grass, galangal and peanuts. It is not too hot and has a sweet and sour taste. You can use any tender cut of beef.
- Yield: 4 Servings
- 2 tablespoons vegetable oil
- 2 tablespoons dry curry paste or bought paste
- 1 lb 9 oz (700 g) beef flank steak, sliced into strips
- 6 fl oz ¾ cup (185 ml) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar (jaggery)
- 3 tablespoons tamarind purée
- 2 makrut (kaffir) lime leaves, thinly sliced, for garnish
- ½ long red chilli, seeded and thinly sliced, for garnish cucumber relish, to serve
How to Make It
- Heat the oil in a saucepan or wok and stir-fry the curry paste over medium heat for 2 minutes, or until fragrant.
- Add the beef and stir for 5 minutes. Add nearly all of the coconut milk, the fish sauce, palm sugar and tamarind purée and reduce the heat to low. Simmer, uncovered, for 5–7 minutes. Although this is meant to be a dry curry, you can add a little more water during cooking if it is drying out too much. Taste, then adjust the seasoning if necessary.
- Spoon the curry into a serving bowl, spoon the last bit of coconut milk over the top and sprinkle with makrut lime leaves and chilli slices. Serve with cucumber relish.