Panaeng curry (serves 4-6)

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
  1. Heat the oil and fry the spices until fragrant. If cooking beef, brown with the spices. Add the optional fresh chillies at this stage.
  2. Add all the ingredients except the bell pepper, bring to the boil and simmer for an hour. This can be done in advance.
  3. 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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