This is my Holy grail for Thai food, Actually have a friend driving over an hour at the moment just for me to cook it tonight hahaha:-)


Such an easy recipe i had to pass it along-


2 tablespoons sugar
4 kaffir lime leaves, thinly sliced ( if you cannot find them, Lime Zest)
2 tablespoons fish sauce
1 1/2 tablespoon red curry paste ( Or Panang Curry Paste)
1 cup coconut milk
1 lb beef, sliced ( I prefer skirt, If cut thin, and against the grain it will be quite tender)


And TEAR IT UP!

Pour 1/2 of the coconut milk in a pan over medium heat. I seem to use my wok for this, Simple as that. Add curry paste and break it up to mix it with coconut milk. Keep stirring to prevent bottom from sticking. Lower the heat to simmer if necessary. Simmer until red oil appears. Add the beef and stir to coat the beef with the curry paste. Add sugar, fish sauce and the rest of coconut milk. Let it simmer until the beef is tender and the liquid is reduced to a thick sauce. It should take about half an hour to an hour depending on your heat. Add water if your beef is still tough and let the liquid reduce.

Sprinkle the sliced kaffir lime leaves on top. Serve hot.

( if you used Lime zest, actually put a small amount into the curry while cooking)


For veggies the traditional way is Asian Long beans, Kind of rare and $$$ in this area so i enjoy Bell peppers. and some Sugar snap peas for a change of direction, and texture.



for you XxXHOT HOTXxX Fans, that curry paste alone should give it a kick, but for me.... :-) I throw in about a half a dozen fresh Thai peppers ( Birds eye) Just crush them, toss them in the curry for people to pick them out, or thinly slice them.



And thats that... Happy Eatings!:-):-)

( ill take pics tonight )
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yum...one of my favorites. Enjoy your dinner!
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Sounds gooooooooooood! I've had the Panang Curry quite a few times but never homemade.

Let me know if you're in Atlanta - I'll provide the stogies and beverages, you make dinner! :-)
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Now that sounds good!

Thanks for the recipe!
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haha right on man, Forgot to take pic's!


But lets just say i'm paying for making it "Thai Hot" This morning.

Always good! Enjoy guys, Feel free to try it, Very simple :-)
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I love it, the hotter the better. Hope your arse feels better.
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:-):-):-)
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doesnt help i ate the left overs ASAP in the Morning haha, As well as bound down 1/2 bottle of Bourbon last night... :-):-)
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Good God man, why? I bet you'll have to visit Dr. Picklefingers before the end of the week.
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Just the celebration of a friend driving to my place " Only For Panang" hahaha

It was great, just still feeling some of that, Bite of the dog :-)
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How do you make the curry paste?
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Buy it.

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I agree with Adam...plus it's waaaaaaaay cheap.
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No problem with buying it what so ever :-)
If you choose to make it how i describe go with the Red curry paste, and add your own kaffir lime leaves, to pretty well make it... Panang curry. So then you are also able to make other curries and not stick with the same Panang flavor background..

If your interested on making your own curry let me know, i can write up my recipe

Enjoy!!!
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I make Indian curry pastes all the time, this one should not be any different. Nothing fresh roasted and ground spices each time.
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Well tonight's the night.. PICTURE TIME! As i prepare to dish up.. Chicken Panang?.... lol Sounds odd, but i had some so i thought id use it up and see what happens Enjoy :-)
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Here it goes...


Panang!

What you need to get it started, First off maybe some have the question What are Kaffir Lime leaves? In there whole, fresh form this is what they look like, 2 leaves linked together, very neat, and they cannot be substituted after you taste the curry With them, The paste already has them, but not noticeable, so Kick it up!!!

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Next, better get your Sticky rice ready ( Thai glutenous Sweet rice...) Its best to let it sit in water over night, Get your water to a simmer, toss the rice in your basket and cover ( this is the traditional Thai way, I am sure a rice cooker could work after soaking the rice, though i am not certain)

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now the WHOLE Sha-Bang of ingredients

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You ready for some action?

Pour half a can of Coconut milk in your pan,pot.wok, etc... Bring to a pretty wicked bubble and toss in your Curry Paste, work with it till it fully breaks up, Add the Fish sauce, Sugar, and wait till it thickens to the point where you can divide the liquid down the middle :-)

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Cut you meat ( I used chicken, not a great choice, but not the worst hehe )
I actually minced more fresh garlic and galangal and covered the meat with it, along with more fresh thai chili's.

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Add to the pot, along with the rest of the Coconut milk. And be sure its at a LIGHTLIGHT Simmer, or the meat will be tough, If its a simmer and you give it time the outcome will be extremely tender =]

And now would also be a great time to toss in the Kaffir lime leaves that were thinly sliced earlier.

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Get that rice in your Rice holder ( haha Its not needed, but i go all out.. indeed )
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.........

AND THATS ALL she' wrote, Enjoy

This has been another episode, of Cooking with the Guitar man :-)

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Wow! You've got the for real setup there! Very impressive stuff.

I'll have to try this soon, thanks for the pics!
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