A rich and satiny Panang curry, where coconut reduces around a fragrant paste before coating the meat in a tight sauce. The peanuts and makrut lime provide the toasted, citrusy, and typically Thai contrast.
Ingredients
- 600 g tender beef or chicken breasts
- 650 ml full-fat coconut milk
- 3 tbsp Panang curry paste
- 4 leaves makrut lime leaves
- 40 g ground unsalted roasted peanuts
- 320 g jasmine rice
- 480 ml water
- 1 tbsp neutral cooking oil
- 2 tbsp fish sauce
- 1 tbsp grated palm sugar or brown sugar
- to taste fine salt
- 0.5 bunches Thai basil
Method
- Rinse the jasmine rice until the water is almost clear, then cook it covered with the water until completely absorbed; let it rest off the heat until the grains fluff up.
- Thinly slice the meat against the grain for beef, or into even strips for chicken; it must cook quickly without toughening.
- Skim the thickest part of the coconut milk and heat it in a sauté pan with the oil until it boils vigorously and a glossy layer of fat appears on the surface.
- Add the Panang curry paste and fry it, stirring constantly, until the aroma becomes deeper, toasted, and less raw.
- Add the sliced meat and coat it in the fragrant paste, just until the surface loses its raw appearance.
- Pour in the remaining coconut milk, then simmer gently until the sauce coats the back of a spoon and becomes thicker than liquid.
- Season with the fish sauce and palm sugar, then taste: the sauce should be salty, sweet, spicy, and very well-rounded, without a flat coconut flavor.
- Add the ground peanuts and very finely sliced makrut lime leaves, then cook briefly until the citrusy aroma rises without dominating.
- Serve the piping hot curry with the jasmine rice, finishing with torn Thai basil at the last minute.
Nutrition
Per serving
- Energy
- 909.7 kcal
- Protein
- 42.25 g
- Carbohydrate
- 73.95 g
- Fat
- 48.44 g
- Fibre
- 3.02 g
- Calcium
- 38.71 mg
- Iron
- 5.62 mg
- Magnesium
- 92.59 mg
