|Source||Talking to chefs in LA|
|Time to prepare||30 minutes|
|Time to cook||90 minutes (mostly to stew the meat)|
|No. of servings||6-8|
|Ingredients||1 brown onion
2 cloves chopped garlic
2" square chopped ginger
5-10 Thai chili peppers (green or red)
1 red bell pepper, chopped
2 green bell peppers, chopped
2 lbs. beef roast (chuck) cut into cubes
2 tablespoons roasted peanuts (ground)
14 oz (400ml) coconut cream
14 oz (400 ml) chicken stock or broth
5 Thai basil leaves
1-2 tablespoons brown sugar
4 ounces Maesri Panang curry paste
2 tablespoons Thai fish sauce
8 ounces canned tomatoes or 4 fresh ones
2 tablespoons tomato paste
2 tablespoons corriander (ground)
1 tablespoon cumin (ground)
|Instructions||Cut the meat into bite size cubes. Fry on low heat until browned, then put into low simmering water for 90 minutes. Cover and go do something else for an hour.
Come back and cut the vegetables. Grind the peanuts, spices as needed. This will take 15 minutes, by which time the meat is done.
Stir fry the onion, garlic, ginger and Chili peppers on high for a few minutes until onion becomes golden.
Add Maesri curry paste and pan fry a minute (also add corriander and cumin if using). Add tomato paste and peanuts. Add coconut cream, chicken stock and bring to a boil, then immediately reduce heat.
Add the meat, tomatoes, fish sauce, sugar, basil leaves and the rest. Let simmer a few minutes and serve. Enjoy!
|Notes||Panang (or Penang) is an amazing and unique curry. The combination of ground roasted peanuts, Thai basil and peppers is unlike other curries. Not to be missed!|
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