Thai style- Panang Curry!

[Guitarman-S.T-]

This is my Holy grail for Thai food, Actually have a friend driving over an hour at the moment just for me to cook it tonight hahaha:banger


Such an easy recipe i had to pass it along-


2 tablespoons sugar
4 kaffir lime leaves, thinly sliced ( if you cannot find them, Lime Zest)
2 tablespoons fish sauce
1 1/2 tablespoon red curry paste ( Or Panang Curry Paste)
1 cup coconut milk
1 lb beef, sliced ( I prefer skirt, If cut thin, and against the grain it will be quite tender)


And TEAR IT UP!

Pour 1/2 of the coconut milk in a pan over medium heat. I seem to use my wok for this, Simple as that. Add curry paste and break it up to mix it with coconut milk. Keep stirring to prevent bottom from sticking. Lower the heat to simmer if necessary. Simmer until red oil appears. Add the beef and stir to coat the beef with the curry paste. Add sugar, fish sauce and the rest of coconut milk. Let it simmer until the beef is tender and the liquid is reduced to a thick sauce. It should take about half an hour to an hour depending on your heat. Add water if your beef is still tough and let the liquid reduce.

Sprinkle the sliced kaffir lime leaves on top. Serve hot.

( if you used Lime zest, actually put a small amount into the curry while cooking)


For veggies the traditional way is Asian Long beans, Kind of rare and $$$ in this area so i enjoy Bell peppers. and some Sugar snap peas for a change of direction, and texture.



for you XxXHOT HOTXxX Fans, that curry paste alone should give it a kick, but for me.... ;) I throw in about a half a dozen fresh Thai peppers ( Birds eye) Just crush them, toss them in the curry for people to pick them out, or thinly slice them.



And thats that... Happy Eatings!:tu:dr

( ill take pics tonight )

[tuxpuff]

yum...one of my favorites. Enjoy your dinner!

[itsme_timd]

Sounds gooooooooooood! I've had the Panang Curry quite a few times but never homemade.

Let me know if you're in Atlanta - I'll provide the stogies and beverages, you make dinner! :D

[Tazziedevil]

Now that sounds good!

Thanks for the recipe!

[Guitarman-S.T-]

Sounds gooooooooooood! I've had the Panang Curry quite a few times but never homemade.

Let me know if you're in Atlanta - I'll provide the stogies and beverages, you make dinner! :D

haha right on man, Forgot to take pic's!


But lets just say i'm paying for making it "Thai Hot" This morning.

Always good! Enjoy guys, Feel free to try it, Very simple ;)

[Scottw]

I love it, the hotter the better. Hope your arse feels better.

[wrench turner 85]

:dr:dr:dr

[Guitarman-S.T-]

I love it, the hotter the better. Hope your arse feels better.

doesnt help i ate the left overs ASAP in the Morning haha, As well as bound down 1/2 bottle of Bourbon last night... :r:su

[Scottw]

doesnt help i ate the left overs ASAP in the Morning haha, As well as bound down 1/2 bottle of Bourbon last night... :r:su

Good God man, why? I bet you'll have to visit Dr. Picklefingers before the end of the week.

[Guitarman-S.T-]

Just the celebration of a friend driving to my place " Only For Panang" hahaha

It was great, just still feeling some of that, Bite of the dog ;)

[mosesbotbol]

How do you make the curry paste?

[T.G]

How do you make the curry paste?

Buy it.

http://importfood.com/media/cpmp1404.jpghttp://www.theasiancookshop.co.uk/ekmps/shops/asiancookshop/images/mae-ploy-panang-curry-paste-1619-p.jpg

[tuxpuff]

I agree with Adam...plus it's waaaaaaaay cheap.

[Guitarman-S.T-]

No problem with buying it what so ever ;)
If you choose to make it how i describe go with the Red curry paste, and add your own kaffir lime leaves, to pretty well make it... Panang curry. So then you are also able to make other curries and not stick with the same Panang flavor background..

If your interested on making your own curry let me know, i can write up my recipe

Enjoy!!!

[mosesbotbol]

I make Indian curry pastes all the time, this one should not be any different. Nothing fresh roasted and ground spices each time.

[Guitarman-S.T-]

Well tonight's the night.. PICTURE TIME! As i prepare to dish up.. Chicken Panang?.... lol Sounds odd, but i had some so i thought id use it up and see what happens Enjoy :banger

[Guitarman-S.T-]

Here it goes...


Panang!

What you need to get it started, First off maybe some have the question What are Kaffir Lime leaves? In there whole, fresh form this is what they look like, 2 leaves linked together, very neat, and they cannot be substituted after you taste the curry With them, The paste already has them, but not noticeable, so Kick it up!!!

http://i95.photobucket.com/albums/l126/guitarmanst/IMG_3063.jpg

Next, better get your Sticky rice ready ( Thai glutenous Sweet rice...) Its best to let it sit in water over night, Get your water to a simmer, toss the rice in your basket and cover ( this is the traditional Thai way, I am sure a rice cooker could work after soaking the rice, though i am not certain)

http://i95.photobucket.com/albums/l126/guitarmanst/IMG_3075.jpg http://i95.photobucket.com/albums/l126/guitarmanst/IMG_3076.jpg

now the WHOLE Sha-Bang of ingredients

http://i95.photobucket.com/albums/l126/guitarmanst/IMG_3074.jpg

[Guitarman-S.T-]

-----
You ready for some action?

Pour half a can of Coconut milk in your pan,pot.wok, etc... Bring to a pretty wicked bubble and toss in your Curry Paste, work with it till it fully breaks up, Add the Fish sauce, Sugar, and wait till it thickens to the point where you can divide the liquid down the middle :tu

http://i95.photobucket.com/albums/l126/guitarmanst/IMG_3077.jpg
http://i95.photobucket.com/albums/l126/guitarmanst/IMG_3078.jpg
http://i95.photobucket.com/albums/l126/guitarmanst/IMG_3079.jpg
http://i95.photobucket.com/albums/l126/guitarmanst/IMG_3080.jpg

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[Guitarman-S.T-]

Cut you meat ( I used chicken, not a great choice, but not the worst hehe )
I actually minced more fresh garlic and galangal and covered the meat with it, along with more fresh thai chili's.

http://i95.photobucket.com/albums/l126/guitarmanst/IMG_3082.jpg

Add to the pot, along with the rest of the Coconut milk. And be sure its at a LIGHTLIGHT Simmer, or the meat will be tough, If its a simmer and you give it time the outcome will be extremely tender =]

And now would also be a great time to toss in the Kaffir lime leaves that were thinly sliced earlier.

http://i95.photobucket.com/albums/l126/guitarmanst/IMG_3083.jpg
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Get that rice in your Rice holder ( haha Its not needed, but i go all out.. indeed )
http://i95.photobucket.com/albums/l126/guitarmanst/IMG_3084.jpg

.........

AND THATS ALL she' wrote, Enjoy

This has been another episode, of Cooking with the Guitar man :banger

http://i95.photobucket.com/albums/l126/guitarmanst/IMG_3086.jpg

[itsme_timd]

Wow! You've got the for real setup there! Very impressive stuff.

I'll have to try this soon, thanks for the pics!

[Guitarman-S.T-]

Not a problem man, I love doing this, i just always forget to take pictures lol

Let me know if there is another thai dish you are interested in, I would enjoy 100% doing this again for another tasty creation !

[Dukeuni]

I also wanted to thank you for posting this. I love Thai food, but never thought I could make it myself. I am going to start hunting down the ingredients to make this dish. May take some time to get those Kaffir Lime Leaves and red curry paste, but maybe I can pick that stuff up when I take a trip to Portland, Oregon next (hard part of living out in the sticks of Eastern Oregon).

[Dukeuni]

Dang, now you just made me spend money- www.importfood.com, dropped over $50. Picked-up a Sticky rice starter kit (steaming pot, steaming basket, cheesecloth and 5 lbs sticky rice), red curry paste, 6 cans of the Aroy-D Coconut milk, fish sauce, etc. Just need to track down some of the Kaffir leaves now (did not think I needed to spend $15 at the site for over 80 leaves, see if I can find them someplace else).

[jdakine]

WOW!! Nice going, looks very good. I'm married to a Thai and some of the best Thai cooking I have had is from here friends here on Maui. Of course it does not compare to my mother in-law in Thailand when I gome home to visist. Eat like a king.

Glad to see you like the Thai ways of cooking. emlao:dr

[kayaker]

Now that sounds good!

Thanks for the recipe!

:tpd::dr

I'm going to make this as soon as I get home.:tu

[Guitarman-S.T-]

I'm going to make this as soon as I get home.:tu

Enjoy my friend ;) let me know if you need any assistance.!

WOW!! Nice going, looks very good. I'm married to a Thai and some of the best Thai cooking I have had is from here friends here on Maui. Of course it does not compare to my mother in-law in Thailand when I gome home to visist. Eat like a king.

Glad to see you like the Thai ways of cooking. emlao:dr

Oh its my favorite! Worked under a thai chef years back, and im still hooked :tu

Dang, now you just made me spend money- www.importfood.com, dropped over $50. Picked-up a Sticky rice starter kit (steaming pot, steaming basket, cheesecloth and 5 lbs sticky rice), red curry paste, 6 cans of the Aroy-D Coconut milk, fish sauce, etc. Just need to track down some of the Kaffir leaves now (did not think I needed to spend $15 at the site for over 80 leaves, see if I can find them someplace else).

Ah hell lol, sorry bud ( let me know if you cant get any kaffir lime leaves, i bought a small bag awhile back/ they freeze great. I can easily send some your waY):banger

[kayaker]

Had Paneng Nua at a Thai place last night. Very tasty. Again, can't wait to try this at home.

I have dried kaffir leaves, but I think if I soak them for a bit I could cut them up fine for this recipe.
:dr

[Guitarman-S.T-]

Had Paneng Nua at a Thai place last night. Very tasty. Again, can't wait to try this at home.

I have dried kaffir leaves, but I think if I soak them for a bit I could cut them up fine for this recipe.
:dr

let me know how that works, you may be able to slice them as is ( there pretty dry and firm to begin with)
Ahh! Panang Nua, Get some Yum Nua if you want a tasty refreshing beef salad next time ;) I'm still waiting to try out a Papaya Salad at home:D

[Dukeuni]

Quick Question- Do you cook the beef or chicken at all before putting it in the curry/Coconut milk mixture? Or do you just put it in raw and let it cook through with the sauce?

Do you have any other recommendations for veggie choices for the curry? I am not a huge fan of Green Peppers, and don't have any asian long beans.

[Guitarman-S.T-]

Quick Question- Do you cook the beef or chicken at all before putting it in the curry/Coconut milk mixture? Or do you just put it in raw and let it cook through with the sauce?

Do you have any other recommendations for veggie choices for the curry? I am not a huge fan of Green Peppers, and don't have any asian long beans.

raw meat directly in the low simmering curry sauce :banger

Veg... mmMMmmm Normally its the Beans... I prefer bell peppers, if you don't enjoy green get some Yellow, they are the sweetest tastiest thing you can imagine coming from a Vegetable, But also I have read a lot of books and recipe's where NO veg, is added.

So your call 100%


Yellow bell peppers... fresh ( blanched) Green beans... Sugar snap PEAS would be a great addition, or hell even Broccoli wouldn't be a bad choice. If its a hearty Veg just do a blanch before hand and it will heat up quicker in the mixture.

Kaffir's will be on there way shortly :dr

[kayaker]

Finally going to try this recipe out tonight. Can't wait.:dr

[kayaker]

mmmmm..... very tasty. My wife and sister in-law enjoyed as well.

I need to get some different red curry paste though. This stuff I have doesn't have any heat to it at all. Tasty, but no bite.

BTW, the only extra I added was a pile of fresh mushrooms. May try something else the next time.

[Guitarman-S.T-]

some fresh thai chili's ;)

Glad you enjoyed it!

[Dukeuni]

Just a update and a bump: My wife loved the recipe, and she has been telling me she cannot wait for this weekend so I can make it again. She really enjoyed the curry, and loves the fact that she can now have sticky rice. I never knew sticky rice was made that way, but now that I have the rice cooker/basket, it is easy. It is also nice since the meal and rice take around 45 minutes to make each, so they all finish the same time.

[Guitarman-S.T-]

Indeed!
Let me know when the "stuff" arrives ;)

[Guitarman-S.T-]

now you better make it with the leaves!
..Hmm... I think i may as well =]
"Thai Throw Down"
-will try and take more detailed pictures

[Guitarman-S.T-]

Attention!

Left over beef Panang is... well... Amazing on toast!

For a little left over action, if you dont want to make another batch of fresh sticky rice ( after you make it, and store it, the next day its pretty much regular granular rice.. no more sticky) Grab some whole wheat bread, Toast it up, make a little Sandwich.. and Pow! Friggin Amazing!


:banger

[kayaker]

Left over beef Panang???


Surely you jest.
:r

[Dukeuni]

This is a well deserved bump. My wife LOVES this recipe!
Posted via Mobile Device

[Guitarman-S.T-]

This is a well deserved bump. My wife LOVES this recipe!
Posted via Mobile Device

Hey Hey!
Thanks for the heads up, I always appreciate the kind remarks, And like I said before I really do enjoy doing these things for you guys when the time is there. Just need Idea's for the next Exotic Tutorial!
-May do one for Pho-stock from start to finish, just bought a 20qt Pot!!!!:D

[T.G]

-May do one for Pho-stock from start to finish, just bought a 20qt Pot!!!!:D

That would be cool. :tu

[replicant_argent]

Attention!

Left over beef Panang is... well... Amazing on toast!

For a little left over action, if you dont want to make another batch of fresh sticky rice ( after you make it, and store it, the next day its pretty much regular granular rice.. no more sticky) Grab some whole wheat bread, Toast it up, make a little Sandwich.. and Pow! Friggin Amazing!


:banger

A granular rice sammich sounds awful, Sammy. :td :r

[Guitarman-S.T-]

A granular rice sammich sounds awful, Sammy. :td :r

The PANANG not the glutinous rice homes!
-Panang=Thai Curry with the addition of Kaffir