Panang Curry with Shiitake Beef
Ingredients
Curry paste
- Half a whole nutmeg
- 8 dried chillies
- Pinch of salt
- 3 tbs chopped lemongrass
- 5 coriander stems finely chopped
- 3 cloves garlic finely chopped
- 2 red shallots
- 1.5 tbs finely chopped galangal
- 4 tbs peanuts
Curry components
- 3 cups coconut cream
- 2 cups coconut milk
- half cup water
- 9 shiitake mushrooms
- 3 kaffir lime leaves
- 2 long red chillies
- tbs light soy sauce
- handful cauliflower florets
- lots of Thai basil
Preparation
Prepare the shiitake beef by removing stems from fresh shiitake mushrooms and grilling them on a cast iron skillet until tender
Set the shiitake beef aside.
Boil the peanuts for 30 minutes.
Roast the nutmeg under the grill or in a dry pan for 5 minutes until fragrant.
Make the curry paste by pounding all paste ingredients together, starting with the hardest and ending with the peanuts.
Set a wok or pot on medium-high heat and add coconut cream; boil until the cream splits.
Fry the curry paste in the split cream.
Add coconut milk and water, and mix well.
Add cauliflower florets, shiitake beef, kaffir lime leaves, and sliced red chillies; simmer for 5 minutes.
Serve with fresh Thai basil and sliced chilli.
