PANANG CURRY
Measurement Key T=tablespoon t=teaspoon C=cup
Red Curry Paste:
3 oz Dry Red Chilies (I use a variety)
1 T + 1 t Whole Coriander Seed
2 T shrimp paste
Zest from 1 large or 2 small limes
10 Kafir Lime leaves*
2 T chopped cilantro stalks
1 stalk lemongrass
2T Galangal Grated*
1/3 C Garlic, rough chop
1/3 C shallot, rough chop
½ t of ground clove (start with whole, then toast, then grind)
½ t of ground cinnamon (start with whole, then toast, then grind)
1 star anise (start with whole, then toast, then grind)
*these are hard to find ingredients, but make a big difference. Check the freezer section of the Asian markets if you can’t find them fresh.
PROCEDURE:
Tear stems off chilies, remove seeds and tear flesh into pieces. Pour simmering H2O over the pieces to just cover, weigh pieces down with a plate or bowl to keep submerged for 20-30 minutes.
Make a loose foil pouch for shrimp paste. Toast in a 450 degree oven for 5-7 minutes
Dry toast whole spices (coriander, clove, cinnamon, star anise) individually, then grind
Beat Lemongrass stalk with a rolling pin and remove the tough outer leaves. Mince the broken interior.
Chop remaining ingredients.
Drain the chilies and reserve the soaking water.
A food processor can be used for grinding the ingredients, but I believe hand grinding them in a mortar and pestle results in a much better product. Taking time to hand grind them is an amazing and fragrant experience. You will develop a real appreciation of how the layers of flavor come together.
In a large mortar & pestle good granite one is about $25 at the Asian Market) start mashing the chilies for about 10 minutes until they are broken into smaller pieces. Add the ingredients one at a time about 5 minutes apart until well incorporated. You should start with the toughest ingredients, then the shallots, then the powders and finally the shrimp paste. All told, it’s 45 minutes to an hour of grinding. You should have enough paste for 5-6 batches of curry. Individually store 4-5 T of paste and freeze. It’ll keep for a few months.
PANANG BEEF CURRY
1 lb beef cut into bite size pieces (a tough, flavorful cut skirt steak, chuck or sirloin)
4-5 T red curry paste
14 oz coconut milk
1/2 C Water (use the reserved chili soaking water)
1-3 T fish sauce (depending on pungency & taste) don’t skimp- it’s rank but vital to the end product!
1/8 C ground peanuts
2 T palm sugar
0-5 whole small dried Thai chilies (how hot do you want it?)
3-4 kafir lime leaves, chiffonade
PROCEDURE:
Heat curry paste in equal amount coconut milk in large saucepan on Med Hi until hot and fragrant.
Add beef to coat cook 4-5 minutes.
Add all the rest of the ingredients except the lime leaves.
Keep at a low simmer 1-2 hours until the liquid is reduced by half and the beef is meltingly tender.
Add lime leaves and remove dried chilies.
Check seasoning for salt, fish sauce, lime juice and adjust. Serve over rice.
