Recipe

Panang Curry Paste Recipe


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Ingredients
  • 2 ts Lemon grass; sliced
  • 10 Peppercorns
  • Kaffir lime leaves; shredded
  • Lime peel
  • 8 Dried red chilis
  • 1 ts Coriander root; sliced
  • Fresh red chilis; shredded
  • 1 c Roasted peanuts; crushed
  • 1 ts Shrimp paste
  • 12 Basil leaves
  • 6 Cloves garlic
  • White pepper
  • 4 1/3 c Thin coconut milk
  • 1 2/3 c Coconut cream
  • 2 tb Palm sugar
  • 3 Shallots
  • 1 ts Kaffir; sliced
  • 1 lb Beef
  • 1 Fresh Kha
  • 1/4 ts Salt
  • 2 tb Fish sauce

Directions
  • Step #1 If you haven't already, you should try the version at the Wild Ginger at Pike Place.
  • Step #2 Here's a recipe: Cut beef into thin slices, Spice up this with salt & pepper.
  • Step #3 Soak chilis to soften.
  • Step #4 Chop chilis, ginger, shallots & garlic.
  • Step #5 Place them in mortar with lemon grass, lime peel, peppercorns, and shrimp paste, coriander root, lb until smooth.
  • Step #6 Pour coconut milk in wok, bring to boil.
  • Step #7 Add beef, remove, cook this until tender, set aside.
  • Step #8 Discard milk.
  • Step #9 Pour coconut cream in wok, bring to boil.
  • Step #10 Reduce heat & let simmer until oil separates.
  • Step #11 Add spice paste, cook 4-5 min, stirring constantly.
  • Step #12 Add beef, fish sauce & sugar, peanuts, 8 basil leaves, stir well & cook slowly 2 more min.
  • Step #13 Transfer to serving dish, garnish with basil, lime leaves & chilis.
  • Step #14 This version is about 2 stars.
  • Step #15 enjoy Scott, Seattle.
  • Enjoy the PANANG CURRY PASTE recipe

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