Gaeng Panang Nuea – Beef Panang Curry – แกงพะแนงเนื้อ
Probably my favourite Thai curry of them all has to be a Panang curry. It’s thicker than the other curries in Thailand, closer to what we’re used to in a curry in England, and less of a soup.
A Panang curry is cooked quickly, using the thicker coconut cream as opposed to coconut milk and stock that you’d find in a green, or red Thai curry.
I’ve used a good quality rump steak in my recipe, sirloin works well as does any other tender cut. You have to make sure your paste mixture is cooked well before you add the meat because this cooks so quickly, you don’t want to overcook your lovely beef. If the rawness isn’t cooked out of the curry paste, the finished dish will end up a harsh taste.
Another way to cook Panang beef would be to use a stewing cut, like chuck steak, and slow cook it. This method isn’t common in Thailand, but I absolutely love it done this way. If you want to give it a go then just substitute the rump/sirloin for your favourite stewing cut, and when you get to step 4 – where you pop the lid on, turn the heat right down, and let it simmer for 1.5 to 2 hours before continuing.
For the curry paste, I’ve used 10 dried red chillis, with their seeds removed. If you feel that it might be too hot for your taste, or you’re cooking for kids, then you can substitute some of the chillies for a tablespoon of paprika powder. That way you still get the lovely red colour, and dried pepper taste, without blowing anyone’s head off. Just make sure it’s not smoked paprika, otherwise we’re heading into Spanish territory!
I’ve made a quick paste using a blender. It’s literally done in five minutes and is so much better than a shop bought paste. If you don’t have a blender, you can obviously use a pestle and mortar, it will just take a lot longer!