Panang Curry Beef แพนงเนื้อ

Ingredients · for 2 (scales to your household)

• 300 g beef, very thinly sliced against the grain $5.70
• 1 1/2 tsp fish sauce $0.05
• 2 tsp oil $0.05
• 3/4 cup coconut milk $1.21
• 1 recipe homemade or semi-homemade panang curry paste not counted
• 10 kaffir lime leaves $0.12
• 1 tsp fish sauce, to taste $0.03
• 1 1/2 Tbsp palm sugar, finely chopped, packed $0.17
• 1 mild red pepper, thinly julienned for garnish (optional) $0.88
• 1 cup jasmine rice for serving $0.92
• 3 Tbsp red curry paste $0.38
• 3/4 tsp toasted cumin seeds $0.10
• 1 1/2 tsp toasted coriander seeds $0.17
• 2 Tbsp roasted peanuts, unsalted $0.15
• 1 tsp fermented shrimp paste (optional) $0.10

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. Grind the cumin and coriander seeds until very fine using a mortar and pestle or a coffee grinder.
2. Add roasted peanuts and grind until fine.
3. Mix the red curry paste and shrimp paste into the ground spice mixture.
4. Add 1½ tsp fish sauce and oil to beef and massage it in with your hands, separating the pieces of beef that are stuck together as you mix.
5. In a saute pan or a wok over medium high heat, reduce ¾ cup coconut milk until thickened and creamy.
6. Stir in curry paste and reduce the heat to medium low. Cook the paste for a few minutes, stirring constantly, until coconut oil separates away from the paste. If the paste sticks to the pan, you can deglaze with a bit of the remaining coconut milk.
7. Add palm sugar and torn kaffir lime leaves and cook for a minute or so until the sugar is dissolved.
8. Add beef and quickly toss it with the curry paste, separating the pieces of beef as much as you can. Once the beef is about 50% cooked, add the remaining coconut milk and stir for 30 more seconds or just until the beef is fully cooked. If it looks too dry, you can add a splash of water at this point.
9. Stir in red peppers, if using, and turn off the heat.
10. Taste and adjust seasoning with more fish sauce and/or sugar as needed.
11. Garnish with julienned kaffir lime leaves and more red peppers as desired.
12. Serve with jasmine rice, enjoy!