Thai Panang Curry with Beef
- 1 lb beef, sliced into about 1/4-inch thick
- 5 tablespoons oil
- 3 kaffir lime leaves, thinly shredded
- 16 oz coconut cream (or coconut milk)
- 1 tablespoon palm sugar (or sugar)
- 1 tablespoon fish sauce
- fish sauce, salt and sugar to taste
- 1 tablespoon oil
- 1 tablespoon water
- 2 1/2 tablespoons chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 tablespoon salt
- 1/2-inch galangal, chopped
- 1 lemongrass (use white part only), cut into 2-inch length
- 1 tablespoon cilantro stems (or roots)
- 2 shallots
- 2 clove garlic
- 1 1/2 tablespoons red-skin roasted peanuts
- 1 teaspoon shrimp paste (or Belacan)
- This recipe is gluten-free
- Produce
- Cilantro, stems (or roots) (1 tablespoon)
- Coriander, powder (1 teaspoon)
- Cumin, powder (1 teaspoon)
- Garlic (2 clove)
- Kaffir lime, leaves (3)
- Lemongrass (1)
- Peanuts, red skin roasted (1 1/2 tablespoons)
- Shallots (2)
- Seafood
- Shrimp paste (1 teaspoon)
- Meat
- Beef (1 lb)
- Canned Goods
- Coconut cream (16 oz)
- Condiments
- Fish sauce (1 tablespoon)
- Fish sauce (1)
- Cooking & Baking
- Chili powder (2 1/2 tablespoons)
- Galangal (1/2 inch)
- Palm sugar (1 tablespoon)
- Salt (1/2 tablespoon)
- Vegetable oil (6 tablespoons)
- Drinks
- Water (1 tablespoon)
Preparation
Read recipe preparation on rasamalaysia.com
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Recipe Stats
Published March 12, 2012 (11 months ago).
146 people saved this recipe.
