Panaeng curry

A beautifully authentic dish made with the spicy and robust panaeng curry paste.
 
pestle and mortar

Recipe from: 14 November 2012
Preparation time: 45 min
Cooking time: 20 min
 
 

Ingredients

 
  • 3 - 6
    dried large red chillies - soaked
  • in water for 10 minutes then chopped
  • (seeds removed)
  • 1 - 2
    stalks lemongrass - finely sliced from the thick end
  • 1 1/2
    Tbs
    fresh galangal - finely sliced
  • 1/4
    tsp
    zest of a lime
  • 1
    Tbs
    coriander root - chopped
  • 1 1/2
    Tbs
    roasted ground peanuts
  • 1/2
    tsp
    coriander seeds
  • 1/2
    tsp
    cumin seeds
  • 1/2
    tsp
    white peppercorns
  • 3
    shallots or 1 French shallot -
  • finely chopped
  • 1
    Tbs
    garlic - finely chopped
  • 1/4
    tsp
    salt
  • 1
    tsp
    shrimp paste
  • For the curry:
  • 1 - 2
    Tbs
    cooking oil
  • 100
    g
    chicken, beef - thinly sliced against
  • the grain or seafood of your choice or any raw vegetables
  • 2
    Tbs
    panaeng curry paste (see above)
  • 150
    ml
    coconut cream
  • 100
    ml
    coconut milk
  • 4
    kaffir lime leaves - halved and shredded as finely as possible
  • 10 - 15
    pea aubergines or bite size pieces
  • of baby aubergine
  • 1
    Tbs
    palm sugar
  • 1 1/2
    tsp
    fish sauce
  • 2
    Tbs
    red chillies - julienne (seeds removed)
Servings: Change Serving
 
 

Method

 
For the paste:
Combine all the ingredients from toughest and driest, to softest and wettest last, in a pestle and mortar.

Pound together until you have a fine paste. Try to ensure you don’t have any large pieces of the ingredients in the paste.
If time does not allow, you can use a food processor. Just be aware that your paste will not be as fine as when you use a pestle and mortar and therefore your paste won’t be as fragrant.

For the curry:
Add the oil to a wok or deep based pot and add 2 tablespoon of yellow curry paste, stir vigorously until fragrant.

Add coconut cream - about 100ml, stir well until oil separates from the paste (rises to the top).

Add meat, fish or main raw vegetables and fry for about 1 minute. Continue to add coconut cream if the curry gets too dry.

Add coconut milk, kaffir lime leaves, aubergines, sugar and fish sauce.

Stir occasionally until everything is cooked through. If the curry is still too wet let it reduce until it’s thick and the oil comes to the top.

Serve over rice and add julienne red chillies for garnish.

Reprinted with permission of Damian Ettish.
 

Read more on: thai food  |  boil  |  sauté  |  vegetables  |  chicken  |  asian
 

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Tabbouleh

2015-02-23 11:28
 
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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