Written by Hayley in Main Meals

I’d always been a green thai curry girl until a couple of months ago whilst out at a Thai restaurant in York when I decided to be a bit more adventurous and order something different from the menu. I couldn’t have made a better decision opting for the Panang curry – it was absolutely delicious and having eaten it 3 more times since then it’s definitely my new favourite. It is similar to a thai red curry but much thicker in texture. Here is my version of the recipe.

Ingredients

Serves 4

For the paste:
1 large onion, roughly chopped
1 inch of root ginger, roughly chopped
2 red chillies, roughly chopped, keep seeds for extra spice
3 garlic cloves
2 kaffir lime leaves, roughly chopped or grated zest from 1 lime
1 tbsp soy sauce
2 tbsp fish sauce
1 tsp shrimp paste
2 tbsp tomato purée
1 tbsp paprika
1 tbsp ground cumin
1 tbsp ground coriander
½ tsp ground cinnamon
½ tsp turmeric
4 cloves

For the curry:
2 tsp coconut oil
400g beef steak, thinly sliced
½ red pepper, thinly sliced
50g green beans, thinly sliced
400ml coconut milk
2 tbsp fish sauce
Juice from 1 lime
fresh coriander to garnish
360g Thai jasmine rice to serve

Method

  1. To make the paste, place all the paste ingredients into a blender and blitz into a smooth paste.
  2. Then heat the coconut oil in a pan over a medium heat. Add the beef to the pan and fry until slightly browned all over. Then add the pepper and green beans and cook for 5 minutes.
  3. Add the paste to the pan and cook for 2 minutes. Pour in the coconut milk, bring to the boil and then simmer for 10 minutes.
  4. Add the fish sauce and lime juice to the curry just before serving.
  5. Serve with the Thai jasmine rice and fresh coriander.

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