Go Back
Print
Recipe Image
Instruction Images
–
+
servings
Smaller
Normal
Larger
Beef Phanaeng Curry Recipeสูตรทำพะแนงเนื้อ
By Hanuman © Thaifoodmaster.com
Servings:
6
Private Notes:
You must be a member to use this feature
Ingredients
1x
2x
3x
1
Kg
beef (เนื้อวัว)
(any cut) cut into large pieces and stewed
1 1/2
cups
coconut cream (หัวกะทิ)
to fry the curry paste
1-2
cups
coconut cream (หัวกะทิ)
to finish the dish
1-2
cups
coconut milk (หางกะทิ)
3-4
cups
beef stock (น้ำสต๊อกเนื้อ)
reserved liquids from cooking the beef
4
teaspoons
coriander seeds (malet phak chee) (เมล็ดผักชี) (S2)
roasted and grounded
4
teaspoons
cumin seeds (malet yeeraa) (เมล็ดยี่หร่า) (S3)
roasted and grounded
2
teaspoons
nutmeg seed (ลูกจันทน์เทศ) (S5)
roasted and grounded
20
shallots (หอมแดง)
peeled (approximately 1 cup)
Season with
1
part
fish sauce (น้ำปลา)
1
part
palm sugar (น้ำตาลมะพร้าว)
1/2
part
tamarind paste (น้ำมะขามเปียก)
Serve with
fresh banana chili (phrik yuak) (พริกหยวก)
pickled young shallots, Thai sweet basil
To stew the beef
1
Kg
beef (เนื้อวัว)
(any cut) cut into large pieces
3
pandan leaves (ใบเตย)
6
lemongrass (ตะไคร้)
10
thin slices
galangal (ข่า)
3
coriander roots (รากผักชี)
10
kaffir lime leaves (ใบมะกรูด)
8
shallots (หอมแดง)
peeled (approximately 30gr)
1/2
teaspoon
coriander seeds (malet phak chee) (เมล็ดผักชี) (S2)
roasted
1/2
teaspoon
cumin seeds (malet yeeraa) (เมล็ดยี่หร่า) (S3)
roasted
1
teaspoon
sea salt (เกลือทะเล)
4
cups
coconut milk (หางกะทิ)
Phanaeng Curry paste
10
dried red long chili (phrik chee fa) (พริกชี้ฟ้าแห้ง)
approximately 1/2 cups
2
teaspoons
sea salt (เกลือทะเล)
2
tablespoons
lemongrass (ตะไคร้)
2
tablespoons
galangal (ข่า)
2
teaspoons
kaffir lime zest (ผิวมะกรูด)
2
tablespoons
Thai garlic (กระเทียมไทย)
5
tablespoons
shallots (หอมแดง)
2
teaspoons
coriander seeds (malet phak chee) (เมล็ดผักชี) (S2)
roasted and grounded
2
teaspoons
cumin seeds (malet yeeraa) (เมล็ดยี่หร่า) (S3)
roasted and grounded
1/4
nutmeg seed (ลูกจันทน์เทศ) (S5)
roasted and grounded
2
teaspoons
white peppercorns (พริกไทย) (S1)
2
teaspoons
fermented shrimp paste (kapi)(กะปิย่างไฟ)
1/2
cup
unsalted roasted shelled peanuts (ถั่วลิสงคั่ว)
Instructions
Roast coriander seeds and cumin seed over low heat until fragrant.
Prepare all the ingredient for the curry paste.
Using a pestle and mortar, pound the curry paste until it is smooth.
Put pandan leaves, kaffir lime leaves, lemongrass, galangal, coriander roots and salt into a large pot.
Add roasted coriander and cumin seeds.
Add the meat, cut into large chunks, along with the shallots and cover with coconut milk.
Cover the pot and simmer over medium heat.
Cook until the meat is soft and tender. (about 90-120 minutes)
Strain the meat, discard the herbs, and set aside the cooking broth.
In a large wok, heat coconut cream over medium heat, stirring constantly until the oil is rendered out.
Add the curry paste.
Mix thoroughly.
Add the meat cooling broth gradually in small batches, stirring constantly.
Add ground roasted nutmeg, coriander seeds and cumin seeds.
Continue frying the paste until red oil appears, and the curry mix is thick and aromatic.
Gradually add coconut milk in small amounts.
Keep stirring until a beautiful red oil floats on top. Add coconut cream as needed.
Add palm sugar.
Season with fish sauce.
Add some coconut cream to smooth up the texture.
Add back the cooked meat.
Cook the meat in the curry for few minutes, until the flavors have merged.
Add more dry spices (coriander seeds and cumin seeds) for an extra layer of flavor.
Season with tamarind paste.
Add peeled shallots.
Cook the curry until the shallots are cooked.
Add fresh red chili peppers.
Cook for one extra minute.
Serve with pickled shallots, fresh banana chilies and sweet Thai basil.