Panang Beef Curry….

By Simon  , ,   

March 17, 2014

This curry is so versatile, you could use seafood, chicken, pork whatever is taking your fancy, today we are using beautiful british beef. If you want a fix of Thailand then this is the one, making your own curry paste is fun, simple and a jolly good work out too, chopping and pounding the amazing ingredients into your own paste. As with most Thai dishes, a little forward planning and preparation go a long way. Oh yer and wash it all down with a nice little ice cold Thai beer !!!!! Enjoy

  • Prep: 30 mins
  • Cook: 2 hrs
  • Yields: 4 Generous


1 Small handful Green cardamom pods

4 Medium Dried red chillies

1 tbsp Coriander seeds

2 tsp Cumin seeds

20 Grams Root ginger

2 Large Lemon grass stalks

4 Cloves Plump garlic

10 Large Kaffir lime leaves

2 Large Shallots

1 1/2 tsp Ground turmeric

1 tsp Shrimp paste

4 tbsp Fish sauce

1 tsp Sea salt

1 tbsp Vegetable oil

750 Grams Beef

1 tbsp Vegetable oil

1 Heaped tbsp Green peppercorns in brine

250 ml Beef stock

5 Large Lime leaves

3 Medium Thai chillies

200 ml Coconut milk

3 Large Vine tomatoes

1 Large Red pepper

1 Handful Fresh coriander

240 Grams Wild rice

1 Scattering Scattering of chilli flakes


So lets make the curry paste. Lightly crush the cardamom pods, revealing the aromatic seeds discarding the pod and in a large mortar and pestle give the seeds a good bashing.  In a small frying pan gently toast dried chillies, add them along with the cardamom to the mortar and pestle and give them a good bashing too, return to the pan adding the cumin seeds and coriander seeds, toast to release all the beautiful spice aroma. Back to the mortar and pestle,  give it all a good bashing and grinding to create a powder.  Add the remaining curry paste ingredients and pommel to a smooth paste.  This is  twice as much paste as you need for this recipe, you can store the remainder covered in a fridge and it will last 2-3 weeks, ready for the next creation.

Preheat the oven 140c.  In a flameproof casserole add a dash of oil and over medium heat, brown you beef in small batches.  Add the curry paste and cook for 2-3 mins stirring and combining.  Add the lime leaves, slashed chilli, peppercorns and stock, give it all a nice stir then pop a lid on a place in the oven for 2 hrs until the beef is tender and the aroma's are sending your tasty buds wild, stirring occasionally and topping up with a little water if needed.

Get a large pan of radially boiling water on the go, ready to cook the rice, approx 25 mins.  With 10 mins to go add coconut milk, tomatoes and peppers to the curry and continue to cook for 10 mins. Adjust the seasoning and serve the curry onto a bed of rice, like the old fashioned way, into big  warmed bowls, sprinkle with chilli flakes and fresh chopped coriander. How simple is that !!!!  And i almost forgot a nice bottle or two of  Thai beer.


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