Panang Beef Curry

Ingredients for 4 servings:

• 400 g roast beef
• 3 tbsp Thai curry paste (Panang curry paste) from the Asian store or homemade
• 250 ml coconut milk
• 6 kaffir lime leaves
• 30 g peanuts, roasted
• ¼ tsp salt
• 3 tbsp palm sugar
• 2 ½ tbsp fish sauce
• 2 chili peppers for garnish
• 5 chili peppers
• 10 shallots
• 10 garlic
• 1 tsp lemongrass
• ½ lime(s) (kaffir lime), grated peel
• 1 tsp coriander root(s)
• ½ tsp white pepper
• 1 tsp salt
• 1 tsp shrimp paste
• 1 tsp ginger (galangal)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

If making your own curry paste, a mortar and pestle is required. Panang Curry Paste: Cut all ingredients into small pieces. Grind the chilies together with salt in a mortar and pestle. Add the galangal, lemongrass, kaffir lime peel, and coriander root and grind everything well. Add the shallots, garlic, pepper, and shrimp paste one at a time and grind each one well. Beef Curry: Roast the peanuts in a small pan until golden brown. Wash the roast beef and cut into small, bite-sized pieces. Heat half of the coconut milk in a wok over medium heat until the oil releases. Add the curry paste and stir constantly until the curry aroma is noticeable. Add the beef and cook for about 5 minutes. Add the second half of the coconut milk and season with salt, fish sauce, and palm sugar. Add the roasted peanuts and stir well. Reduce the heat and simmer for 15 minutes until the beef is nice and tender. Serve with rice and garnish with chili peppers.