Beef Panang Curry (Gaeng Panang Neua)

Ingredients

• 500g beef sirloin or rump steak, thinly sliced against the grain
• 400ml tin full-fat coconut milk
• 100ml beef stock
• 2 tbsp fish sauce
• 1 tbsp palm sugar or light brown soft sugar
• 6 kaffir lime leaves, central veins removed and very finely shredded
• 1 long red chilli, thinly sliced
• 6 dried long red chillies, deseeded and soaked in hot water for 20 minutes, for the paste
• 3 shallots, peeled, for the paste
• 5 cloves garlic, peeled, for the paste
• 2 lemongrass stalks, tender parts sliced, for the paste
• 3cm fresh galangal, sliced, for the paste
• 1 tbsp coriander roots or stems, for the paste
• zest of 1 lime, for the paste
• 2 tbsp unsalted roasted peanuts, for the paste
• 1 tsp coriander seeds, toasted, for the paste
• 1/2 tsp cumin seeds, toasted, for the paste
• 1/2 tsp white peppercorns, for the paste
• 1 tsp shrimp paste, for the paste
• 300g jasmine rice, to serve

Method

1. Drain the chillies. Pound or blitz them with the remaining paste ingredients to a thick, smooth paste. This makes about 5 tablespoons.

2. Spoon the thick cream from the top of the coconut milk into a wide pan over a medium heat. Cook for 4 minutes until the oil separates.

3. Add 4 tbsp of the paste and fry for 2 minutes. Add the beef and stir-fry for 2 minutes until it changes colour.

4. Pour in the rest of the coconut milk and the stock and simmer gently for 10 to 12 minutes until the sauce is thick and the beef is tender.

5. Season with the fish sauce and palm sugar. The curry should be thick enough to coat the back of a spoon.

6. Cook the rice according to the packet instructions.

7. Stir in half the shredded lime leaves. Serve over the rice, topped with the red chilli and the remaining lime leaves.