Name: Panaeng curry
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 3 - 6 dried chillies red, soaked; water; (seeds removed); 1 - 2 lemongrass; 1 1/2 Tbs galangal thinly sliced; 1/4 tsp lime zest only; 1 Tbs fresh coriander root, chopped; 1 1/2 Tbs peanuts roasted, ground; 1/2 tsp coriander seeds; 1/2 tsp cumin seeds; 1/2 tsp peppercorns white; 3 shallots french shallot; finely chopped finely chopped; 1 Tbs garlic cloves, finely chopped; 1/4 tsp salt; 1 tsp shrimp paste; 1 - 2 Tbs oil; 100 g chicken or beef, thinly sliced; mixed seafood grains or vegetables; 150 ml coconut cream; 100 ml coconut milk; 4 kaffir lime leaves shredded; 10 - 15 aubergine chopped; aubergine baby; 1 Tbs palm sugar; 1 1/2 tsp fish sauce; 2 Tbs red chilli julienned

Recipe Disclaimer

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Ingredients (27)

3 - 6	dried chillies — red, soaked
	water
	(seeds removed)
1 - 2	lemongrass
1 1/2 Tbs	galangal — thinly sliced
1/4 tsp	lime — zest only
1 Tbs	fresh coriander — root, chopped
1 1/2 Tbs	peanuts — roasted, ground
1/2 tsp	coriander — seeds
1/2 tsp	cumin — seeds
1/2 tsp	peppercorns — white
3	shallots — french shallot
	finely chopped — finely chopped
1 Tbs	garlic — cloves, finely chopped
1/4 tsp	salt
1 tsp	shrimp paste

For the curry:

1 - 2 Tbs	oil
100 g	chicken — or beef, thinly sliced
	mixed seafood — grains or vegetables

panaeng curry paste (see above)

150 ml	coconut cream
100 ml	coconut milk
4	kaffir lime leaves — shredded
10 - 15	aubergine — chopped
	aubergine — baby
1 Tbs	palm sugar
1 1/2 tsp	fish sauce
2 Tbs	red chilli — julienned

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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.