Panaeng curry (serves 4-6)
This is a Thai version of Rendang and another way to use our spice blend. The sauce works well with either slow-cooked beef or with chicken added after the sauce has developed its flavours. Coriander root is an ingredient you would use rather like lemongrass and it has a much more intense flavour than the leaves. If you grown your own you will not have a problem: dig a few stems up, wash (obviously!) and cut off the white root and lower stem. Mash to a pulp before using. If you only have access to supermarket coriander, strip the leaves off some stalks, chop the stalks finely and use these, saving the leaves for garnish.
- 1 packet rendang spice blend
- 3 tbsp groundnut or vegetable oil
- 700g diced beef, or chicken breast which has been cut into thin strips
- 300ml/1/2 pint 'secret sauce'
- 2 tbsp soy sauce
- 1 tsp shrimp paste
- 3 tbsp crunchy peanut butter
- 1 tbsp fish sauce
- 1 tbsp coriander root (see above)
- 1 stalk lemongrass, finely chopped
- 1400g can coconut milk
- 1 200g can coconut cream
- 1 red bell pepper, sliced (optional)
- fresh red chillies, finely chopped with seeds (optional)
- 1 tbsp dessicated coconut (optional) and coriander leaves to garnish
- Heat the oil and fry the spices until fragrant. If cooking beef, brown with the spices. Add the optional fresh chillies at this stage.
- Add all the ingredients except the bell pepper, bring to the boil and simmer for an hour. This can be done in advance.
- If using beef, it will need at least a further hour's cooking, adding the pepper half an hour before serving. If using chicken, brown gently in a little oil before adding to the hot sauce about 15 minutes before serving, having already added the bell pepper.
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