pestle and mortar

Panaeng curry

Recipe from: 14 November 2012
Preparation time: 45 min
Cooking time: 20 min
 
A beautifully authentic dish made with the spicy and robust panaeng curry paste.
 
 
 

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
 

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Add your comment
Comment 0 characters remaining
 

Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

Find a recipe

 
 
 

Inside Food24

 
 
 
 
 
/Food

Instagram: @Instafood24

 
 
 

Restaurants

 
Carne Bistro on Kloof Street

A comfy and casual Italian bistro on Cape Town's trendy Kloof Street.

 

Find a restaurant

 
 

Jobs - Find your dream job

Property - Find a new home

Travel - Look, Book, Go!

Magical Massinga

Spend 5 nights at the gorgeous Massinga Beach Lodge in Mozambique and only pay for 4 from R13 220 per person sharing. Includes return flights, accommodation, transfers and romantic turndown.Book now!

Kalahari.com - shop online today

Mellerware Vision Glass Cordless Kettle now R375

This neatly shaped glass kettle is presented with a beautiful blue light and stainless steel trimmings and offers attractive design and functionality to your kitchen area. Now R375. Buy now!

Philips Pure Essentials Collection Steamer for R767

Easily prepare flavoursome and fresh healthy meals with this multi-tiered food steamer! Now R767. Buy now!

Mellerware Biltong King Food Dehydrator now R299

The Mellerware's Biltong Maker is exactly what you need to produce fresh and tasty dried fruit and biltong. Now R299! Buy now!

40% off appliances & homeware

Get mind blowing deals on top selling appliances and homeware. Offer valid while stocks last. Shop now!

The Real Meal Revolution(Book & eBook)

The goal of The Real Meal Revolution is to change your life by teaching you how to take charge of your weight and your health through the way you eat. Order now!
 
 
There are new stories on the homepage. Click here to see them.