Thai Panang Curry - Lockdown Special

Step 1

For the curry paste, simply mix together red curry paste, cumin, coriander, and peanut butter

Step 2

For the meat, add the fish sauce and oil and mix it together well. The oil will help the beef separate more easily when you go to cook it.

Step 3

In a wok or saute pan, bring 3/4 cup of the coconut milk to a boil and let it reduce until it’s thick and creamy. We’re gonna use this fatty coconut milk to saute our curry paste.

Step 4

Add the curry paste, and keep stirring for a few minutes until it gets really thick and aromatic.

Step 5

Add brown sugar, the roughly tear in the kaffir lime leaves then cook it for a minute or so.

Step 6

Add the beef and toss it with the curry paste. You want to separate the pieces quite quickly so they will cook evenly.

Step 7

Once the beef is about half way cooked, add the rest of the coconut milk and stir just until the beef is fully cooked.

Step 8

If you want you can add some red bell peppers for some colour, and then take it off the heat.

Step 9

At this point if it looks too dry and you want something a little more saucy, you can just add a splash of water. And because some brands of curry pastes are saltier than others, you want to give it a taste before you finish, and if it needs more salt, you can add a splash of fish sauce.

Step 10

You can garnish with some julienned kaffir lime leaves if you have some, then serve it with some hot Thai jasmine rice.