Any1 know how to make a perfect Panang dish using beef?

Question

Any1 know how to make a perfect Panang dish using beef?

Answer 1

Panang Beef With Fragrant Thai Basil

400 ml coconut milk

1 tablespoon red curry paste

2 tablespoons crunchy peanut butter

1 tablespoon fish sauce

1 tablespoon brown sugar

600 g rump steak(sliced into thin strips)

1 cup Thai basil

Directions

Heat 1/4 cup of the thick cream from the top of the coconut milk over high heat for 5 minutes, stirring often, until the cream bubbles. To separate, pour the milk into a jar and allow to sit for 2-3 hours or until you can see two distinct layers.

Add curry paste and cook for 2-3 minutes stirring constantly until well combined.

Add peanut butter, fish sauce and brown sugar and cook for 2-3 minutes, stirring constantly. Add remaining coconut milk.

When the mixture boils, add rump steak, cover and cook over medium heat for 5 minutes, stirring a few times.

Stir through basil leaves.

Serve with steamed jasmine rice and top with extra basil leaves and shredded red chili and lime leaf, if desired.

Answer 2

Beef Panang Curry (Panang Nuea)

1 pound of beef, any flavorful cut will do, I use either skirt steak or sirloin, cut into bite size pieces

4-5 heaping tbsp of Panang curry paste

1 can of coconut milk, about 14 fl.oz or 400 g.

1/2 cup of water

fish sauce to taste (start with 3 tbsp and go from there)

1/8 cup ground peanuts (optional)

2 tbsp of palm sugar (granulated sugar will do in a pinch)

a few lime leaves, cut into chiffonade or very very thin strips (for garnish)

METHOD:

1. cook the curry paste in a few tablespoon of the coconut milk, stirring vigorously, until separated

2. add the beef and mix well with the curry, then the rest of ingredients, except the lime leaves

3. let cook at a very low simmer for about an hour or two, or until the liquid reduces by about half into a thick sauce, or until the beef is melting soft, check the seasonings, add more fish sauce or palm sugar as needed.

4. serve with steamed jasmine rice or crispy toasts.

PANANG CURRY PASTE:

15 dried chillies (seeded and soaked in saline water until soft, then patted dry)

5 medium shallots (finely chopped)

10 cloves of garlic (finely chopped)

1/2 tbsp galangal (finely chopped)

1 tbsp lemongrass (finely chopped)

1/2 tbsp lime zest

1 tsp coriandar roots (if you couldn't find the roots, use the bottom 1cm of the stalk, don't go much higher than that as they will taste a little too "green")

1tsp salt

1/2 tbsp Thai shrimp paste (Kapi)

1/8 tsp whole cumin

1 tsp whole white pepper

a pinch of clove

a pinch of cinnamon

half a star anise

Pound everything in a mortar, or just use your blender and be done with it.  Further instruction on pounding curry paste was previously published here: On the Pounding of Curry Paste:

http://chezpim.typepad.com/blogs/2003/07...

You could use store bought curry paste, it will be just fine, but if you do so, throw in a few 2-inch pieces of lemongrass (smashed a little) and a handful of lime leaves into the pot with the rest of the ingredients too.  The canned paste will appreciate that little added kick.  Be sure to fish them all out before serving.