Phuket Cookery School – Panaeng Curry

March 27, 2012

This became on of my favourites in Thailand and I cannot wait to make this at home for friends.

You need, for 4-6 people;
First you make the paste…
5 black peppercorns
2 tsp coriander seeds
1 tsp cumin seeds
(if using fresh of the above roast first, if using dried that’ll be fine too)
6 big fried red chillies, de-seeded and soaked for 15 minutes
1tsp galangal finely chopped
1 tsp coriander root, finely chopped
1 tsp kaffir lime peel, chopped
1 tbsp garlic cloves, chopped
1 tbsp shallots
1 tsp shrimp paste

To make the paste just pound all of these ingredients together using a pestle and mortar… preferably a big one. Add the spices first then everything else one by one until a smooth paste is formed.

To make the curry you need;
2 tbsp + 150g coconut cream
2 tbsp of your curry paste
150g of pork or beef or chicken (I love beef) in small bite size pieces
1 tbsp palm sugar
1 tbsp fish sauce
pinch salt to taste
6 kaffir lime leaves, 4 torn
1 big red chilli, chopped for garnish
2 tsp roasted ground peanuts or peanut butter

1. Heat the 2 tbsp of coconut cream in a wok and when hot add the curry paste, fry until fragrant. Then add the rest of the coconut cream and bring to the boil.

2. Add the meat and continue to cook until tender, about 1-2 minutes. Do not let the meat get tough.

3. Season with the sugar, fish sauce, peanut butter and kaffir lime leaves for 30 seconds and remove from the heat.

4. Serve garnished with kaffir lime leaves, chillies and coconut cream

By this point the sun has fully broken through the clouds and it was hot. These children found a great way to cool off.

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