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Beef panang curry

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 2-4

Recommended by

17 people

A delicious Thai curry that's similar to the better-known red curry, but with a thicker, richer sauce

By James Martin

From Saturday Kitchen Best Bites

Ingredients

For the paste

1 large shallot, roughly chopped
3cm/1.2 in piece galangal, peeled and roughly chopped
2 bird's-eye chillies, seeds removed, roughly chopped
3 garlic cloves
2 kaffir lime leaves, roughly chopped
1 tbsp soy sauce
2 tbsp fish sauce
1 tsp shrimp paste (blachan)
4 tbsp tomato purée
1 tbsp paprika
1 tbsp ground cumin
1 tbsp ground coriander
½ tsp ground cinnamon
½ tsp turmeric
¼ tsp ground nutmeg
¼ tsp ground cloves

For the curry

1 tbsp groundnut oil
250g/9oz beef fillet, sliced thinly
400ml/14fl oz coconut milk
1-2 tbsp fish sauce
1 lime, juice only
small handful Thai basil leaves, roughly torn

To serve

300g/11oz Thai jasmine rice, steamed

Method

For the paste, place all the paste ingredients into a food processor or pestle and mortar and blend (or grind) to a smooth purée.
For the curry, heat a wok until hot, add the oil and beef and stir fry until just browned. Add the paste and cook for 1-2 minutes. Pour in the coconut milk, bring to the boil and then simmer for 2-3 minutes.
Add fish sauce and lime juice to the curry, to taste.
Ladle the stir fry into bowls and top with the Thai basil leaves. Serve with the Thai jasmine rice.

Saturday Kitchen Best Bites

Saturday Kitchen Best Bites

Episode 163

BBC One

Recipes from this episode