Penang Beef Curry
Originating from the Penang area of Malaysia, this now authentic Thai curry has found a home in Thailand with its own Thai cooking style. It’s a deliciously flavoursome and aromatic Thai recipe, and although primarily spicy it’s not strong in that department, more sweet, with a hint of lime and no garlic is used.
In the video and photo’s you will see we used Thai sweet chillies which is the traditional style however, these pale in comparison to Capsicums/Bell peppers, (which we prefer to use) in terms of flavour and colour, here in the jungle it’s not always easy to get the prettiest ingredients
I have noticed that in our videos Beef always looks purple. I have no idea why, I can assure you that it is a lovely rich red colour in reality.
How to Make Panang Curry
Serves 2 Generously
300 gr Beef Steak
500 ml Coconut Milk
1 tbs Penang Curry Paste
1/2 Cup Sweet Chillies (bell peppers)
3 Thai Chillies
1 tbs Palm Sugar
1 1/2 tbs Fish Sauce
2 ts Chicken stock (1/2 cube)
1 tbs Kaffir lime leaves (when chopped)
Very finely slice the Kaffir Lime leaves
Slice beef into ribbons
Chop sweet chillies into bite size pieces
Slice Thai chillies lengthwise
Start with a hot wok and add half of the coconut milk, bring to boil and stir simmer until reduces and the coconut oil separates
Add Penang curry paste, stir in until you get a lovely aroma before adding the beef and continue stirring until the beef is half cooked
Now add the fish sauce, palm sugar and chicken stock, stir until its completely mixed 1/2 a minute
Now add the rest of the coconut milk saving a couple of tablespoons for the finish DO NOT STIR until after it has boiled and then stir occasionally for about 5 minutes still on full heat
Check the meat is cooked and tender and add the sweet chillies and 90% of the chopped Kaffir lime leaves and boil for a further 1-2 minutes
Done! You Just Learned How to Make Penang Beef Curry
To accompany this big flavoured curry you should have some soup and/or a savoury stir fry, the idea is to alternate between dishes when eating enabling each dish to refresh your palate for the next, even the soup is spooned onto the rice (one spoonful at a time) and eaten with the rice. This is such a richly flavoured sweet and spicy dish it deserves to have an accompaniment of Jasmine Rice and a few crisp veggies like cucumber or eggplant and tomatoes on the side.
A couple more great choices would be Lettuce and Pork Soup or Chicken and Beansprout Stir Fry or Pork Stuffed Cabbage Soup all of which have light and delicate flavours to contrast the rich flavours of this lovely curry.
You could try our Pork Stuffed Omelette to go with this and instead of a meal for two, you get one for four, just add more rice
Khwanjai’s Top Tips:
We really recommend you print out the recipe first as this video is edited quite a bit to save you watching the pan for ages, so printing off the recipe is highly recommended to make some notes
There’s quite a few great top tips in the video.