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
- To make the paste, place all the paste ingredients into a blender and blitz into a smooth paste.
- 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.
- 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.
- Add the fish sauce and lime juice to the curry just before serving.
- Serve with the Thai jasmine rice and fresh coriander.
