Thai Curry: Beef Curry (Panaeng Nuea)
Ingredients for 4 servings
11/2 pounds beef sirloin, trimmed
1 cup coconut cream
1/3 cup curry paste
1/3 cup water
1/4 cup sugar
2 tablespoons fish sauce
4 fresh Kaffir lime leaves, deveined, finely shredded
20 fresh Thai basil leaves
1/3 cup shelled roasted unsalted peanuts, ground
2 small fresh red chili peppers, thinly sliced
Chili flowers for garnish
Preparation
Cut beef into 2-inch-wide strips, and cut each strip into 1/4-inch-thick slices. Then set aside.
Heat a wok over medium-high heat, bring 1/3 cup coconut cream to a boil. Add the curry past and stir constantly for 2 minutes or until fragrant. Add remaining 2/3 cup coconut cream and stir constantly for 1 minute or until blended and creamy. Add beef and stir for 1 minute.
Add water and bring to a boil and stir constantly until beef is no longer pink Add sugar, 1 tablespoon fish sauce, lime leaves, and basil leaves and simmer over medium heat for 3 to 4 minutes while stirring it constantly or until the beef is tender.
Add remaining fish sauce, peanuts, and chili. The sauce should be thick and creamy with a slight film of oil on top. Garnish chili flowers.
Serve it with rice. Make 4 servings.
Note
The beef can be substituted with chicken or another meat. There are no vegetables in this kind of curry.
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