Thick Red Curry of Beef

Name: Thick Red Curry of Beef (Panaeng Neua)
Cuisine: Thailand
Ingredients: 500 mL (2 cups/16 fl oz) coconut cream; 4 tablespoons of the curry paste; 45 mL (3 tablespoons) fish sauce; 3 tablespoons palm sugar; 250 mL (1 cup/8 fl oz) coconut milk; 200 g (7 oz) beef rump (sirloin), finely sliced; 200 g (7 oz) beef rump (sirloin), finely sliced; 2 fresh large red chillies, roll cut; 4 kaffir lime leaves, torn; 20-30 fresh Thai basil leaves; 5 dried long red chillies, deseeded and chopped; 6 cloves garlic, chopped; 4 red shallots, sliced; 1 stalk lemongrass, finely sliced; ½ tablespoon galangal, peeled and chopped; 1 tablespoon coriander (cilantro) roots; ½ tablespoon kaffir lime zest; ½ teaspoon white peppercorns; 1 teaspoon coriander (cilantro) seeds, roasted; ½ teaspoon cumin seeds, roasted; 1 crushed nutmeg, roasted; Pinch salt; 1 teaspoon kapi (shrimp paste), roasted; 1 teaspoon kapi (shrimp paste), roasted; 2 tablespoons peanuts, roasted and ground

Panaeng Neua

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

A RELATION OF THE rendang curries of Malaysia and Indonesia, this curry is a favourite of all Thais. It is not too hot, and is rich and creamy from the coconut cream and peanuts. Thais normally do not like to eat beef, but this curry is the exception. Chicken or pork can be substituted.

Ingredients

500 mL (2 cups/16 fl oz) coconut cream
4

Asia
Thailand
Indonesia
Malaysia
Main course
Gluten-free
South East Asia

Method

In a medium pan, boil the coconut cream over a high heat, stirring constantly to prevent the cream from scorching, until it has separated, about 8-10 minutes. Add the curry paste and fry, stirring constantly for about 10 minutes or until the paste is fragrant. Add the fish sauce and the palm sugar and continue to fry until the colour deepens. Moisten with the coconut milk and simmer until the m