Panang Curry (Gaeng Pa-Naeng)

Panang Curry (sometimes written Penang Curry) is a dry curry that is fried in coconut milk, and not boiled. Panang uses the thicker part of the milk or the cream only. It’s typically made with beef, although you can also make it with prawn or chicken. It is usually just meat and is seasoned with sliced lime leaves and sometimes a few leaves of Thai basil.
I used prawns as my dear husband requested.

Ingredients:
2 cups coconut milk

1 tbsp shredded lime leaves

½ tsp palm sugar (or brown sugar)

250g sliced beef (stir-fried beef) / fresh prawn ~ medium size

Paste:

(Use a food processor to blend all these ingredients or mortar)

2-3 tbsp chili paste (to your preference how spicy you want it)

1 tsp salt

1-1/2” galangal

2 stalk lemongrass

1 tbsp coriander root

1 tbsp peanuts ~ roasted

1 tsp coriander seed ~ roasted

1 tsp cumin seed ~ roasted

3 cloves garlic

5 shallots

1 tsp shrimp paste

Directions:

1. Heat a pan on medium-high heat; add ½ cup of coconut cream.  Add all the paste & mix well.
2. Fry the paste but not too dry that it sticks & burns.  Keep adding a little bit of coconut cream when it gets too dry; maybe about ¼ cup every minute.
3. The paste should start to smell really good after 4-5 minutes.  Start to see a lot of oil rising to the top, especially where it’s bubbling.   When it does, add your meat.
4. Cook the meat until cooked, add lime leaves & palm sugar.  Keep stirring for about 3-5 minutes so the flesh is soft.  If it’s too dry, add a bit more of the coconut milk.  Remove & serve.