Geng Panaeng Neua

Red curry of beef with peanuts. A panaeng curry is rich and thick, redolent of peanuts, cumin and nutmeg. A firm favourite in the Thai repertoire, its origins are in the Muslim community, probably from the south. Beef is the most common meat used in this style of curry and with beef, nutmeg and plenty of it must also be used. However, chicken or prawns are common alternatives and long, green aubergines can be used for a vegetarian option. The curry paste must be cooked for at least 10 minutes to ensure that it is mellow and well balanced before seasoning it. Some regions prefer a decidedly sweeter version of this curry, which can be shocking to the Western palate. While this version uses some sugar and is sweet, it is not unsettlingly so. Add only half the amount of sugar called for and taste, then add as much of the remaining sugar as preferred. Serve with steamed rice, naturally. Some pickled ginger or shallots would be nice too, and as an accompanying dish perhaps steamed fish or scallops.

Review now

Ingredients

10 oz (300 g) boned beef shank, shin or flank, trimmed		1 tsp chopped coriander root
1 3/4 pints (About 1 litre) coconut milk or stock		2 1/2 tbsp chopped red shallots
2–3 Thai bay or cardamom leaves (optional)		4 tbsp chopped garlic
Thai basil stalks (optional)		1 tsp Thai shrimp paste
salt		2 tsp coriander seeds, roasted
6–12 dried long red chillies, deseeded, soaked and chopped		1 1/2 tsp cumin seeds, roasted
1 rounded tbsp chopped galangal		Good pinch of freshly ground white pepper
2 1/2 tbsp chopped lemongrass		1 tsp freshly grated nutmeg
1 tsp chopped kaffir lime zest		2 1/2 tbsp roasted peanuts

directions

Total:

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

Enter Kitchen View

1
For the braised beef, put the meat in a pan of cold salted water and bring to the boil, then drain and rinse. Put the coconut milk in a large pan and bring to the boil. Add the beef with the optional pandanus leaf, cardamom leaves and basil stalks, and salt to taste. Braise over a low heat for about 1 hour or until the beef is tender. Replenish with additional coconut milk, if necessary. While the beef is simmering, make the curry paste.
2
Once sufficiently cooked, remove the beef from the liquid and allow to cool. Keep the braising liquid to moisten the curry paste. Trim off excess fat and sinew, then slice the beef into elegant pieces across the grain, about 1.5cm 5/8 in (1.5cm) in size and 1/4 in (5mm) thick.
3
To make the curry, heat the cracked coconut cream over a moderate heat, then add 4 tbsp of the curry paste and the grated nutmeg. Cook for at least 10 minutes, stirring often to prevent it from catching. Season with the palm sugar and then, after a minute or so, the fish sauce.
4
Moisten with the coconut milk (some of the beef braising liquid can be used too, but do not just use this, as it makes the curry very meaty). Add the coconut milk a bit at a time and allow it to evaporate while simmering for no less than 5 minutes. Within reason, the longer the better, as this not only gives depth to the curry, ensuring the paste is completely cooked and mellow, but encourages a good separation – a defining characteristic of this curry. It may be necessary to add a little chilli powder and a pinch more grated nutmeg, to ensure that the curry is sufficiently spicy.
5
Add the beef. Continue to simmer for several minutes, then finish with the remaining ingredients.

Chime In

iVillage

Geng Panaeng Neua

Ingredients

directions