Friday, September 16, 2011
Beef Panang Curry
The green papaya salad I made yesterday gave me a hankering for more Thai food. When I went to Fubonn to purchase the ingredients for the salad, I also stocked up on things like good curry paste and coconut milk. Since I have a ton of beef, as you know, and panang curry goes so well with beef, that is what I settled on for dinner.
I am tired, it has been a long week, and I need to pack for my upcoming trip to New Jersey, so let's get to business.
About 10 oz beef filet or tenderloin, thinly sliced
About 1/2 lb green beans, cut into 2 inch pieces
1 red bell pepper, cut into 1/4 inch strips
16 oz coconut milk, reserving 2 Tbsp for garnish
4 Tbsp panang curry paste (Mai Ploy brand is my favorite)
2 Tbsp palm sugar, grated
2 - 3 Tbsp fish sauce
1/2 cup fresh sweet basil leaves
1 red chili, sliced
4 Tbsp coarsely ground peanuts
1. Put half of the coconut milk into a wok (Ideally a wok, though I don't own a wok, so I made the curry in pan. How un-Asian of me.) and fry for 3-5 minutes, stirring continuously, until the coconut oil begins to separate out.
2. Add the panang curry paste and fry for 1-2 minutes. Once the paste is cooked add the meat and cook until the outside of the meat is cooked.
3. Add the vegetables and rest of the coconut milk and bring to the boil. Simmer and add the palm sugar along the side of the wok until it melts and then and add the fish sauce. Stir to combine and then add half the basil leaves. Cook until the veggies are at your desired doneness.
4. Turn off the heat and serve garnished with the red chillies, remaining basil leaves and remaining coconut milk.
Panang curry is traditionally meat only, but I was at the farmers market and couldn't resist getting some fresh veggies.
We Americans don't care about bastardizing other cultures' food anyway, so add whatever vegetables you want. When I used to make curry on a regular basis, I would throw in whatever I had. It's a good way to get rid of veggies that are on the verge of going bad.
Also, I used beef round steak for the dish, sliced very thin. It is not ideal to use a tough cut like round, but sliced thinly, it works and tastes just fine. Tenderloin is expensive, and, in my opinion, it doesn't make sense to use it for curry.