Thai beef panang curry

Thai beef panang is a great introduction to cooking Thai at home. It tends to be milder than a lot of Thai curries but can easily be adjusted if you prefer a bit more fire in your curries! Other meats, or even, tofu can be used in place of beef however this stands up the spices well so do give it a go. Peanut is included in this recipe as it traditionally is- remember it is important to find plain peanuts and not ones that have been already salted or roasted.

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Ingredients- serves 4
Vegetable oil
400ml coconut milk
3 tbsp fish sauce
2 tbsp palm sugar
Handful of pea aubergines or chopped baby aubergines
Few kaffir lime leaves- deveined and chopped
4 minute steaks
1- 2 red finger chilli peppers- deseeded and finely chopped

For the spice paste

2 tsp coriander seeds
2 tsp cumin seeds
2 tsp coarse sea salt
Few peppercorns
3 dried red finger chillies- soaked in water until softened
1 piece of fresh lemongrass- finely chopped
1 banana shallot- finely chopped
3 garlic cloves- chopped
Small piece of galangal- finely sliced
1 1/2 tbsp shelled plain peanuts
Few kaffir lime leave- deveined and finely chopped
2 tsp shrimp paste

1.You can make the curry paste well in advance to save you time later; it stores well in the fridge too. Take a small pan and dry fry the coriander and cumin seeds for a couple of minutes over a medium heat until the spices start to release their fragrance.

2. Place the toasted spices and all the other ingredients, apart from the shrimp paste, in a small processor or pestle and mortar and blitz until they form a paste. The shrimp paste needs to be cooked before adding to the mix so it doesn’t taste as strong. do this by taking a small piece of kitchen foil and loosely wrapping the shrimp paste in it; cook in a dry frying pan for a minute before adding to the spice paste and combining well.

3. When you are ready to make the curry, take a large pan and heat a glug of vegetable oil over a medium heat. Take the curry paste you have made already and fry for a few minutes until the flavours begin to be released. Pour in the coconut milk and add the before bringing to the boil. Add in the pea or baby aubergines, kaffir lime leaves and palm sugar and simmer for around 10 minutes to allow the spices develop and the sugar dissolves.

4. Keep the pan on low and add strips of minute steak; they will cook in a few minutes in the curry so keep an eye on them. When the beef is done to your liking, divide the curry between four bowls and top with fresh red chilli or extra peanut (adjust according to taste). Serve with jasmine rice.

Classic beef panang curry- bursting with flavour to wake up your tastebuds!

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Beef Khao Soi topped with crispy noodles

Beef khao soi brings a taste of Thailand to the comfort of your own home. It is a delicately spiced and fragrant curry noodle soup that is perfect for a chilly evening. I have added some mixed vegetables to this recipe to make it even heartier. It can be served with a range of meats and prawns but I have kept this recipe as simple as possible by using minute steak. This cut of beef is perfect as it cooks quickly whilst retaining its tenderness so give it a try!

I have included my recipe for red curry paste which forms the base of the recipe but if you’re short on time you can use a ready made paste. The paste also keeps well in the fridge as long as it’s kept in a well sealed pot so you can make a bigger batch at a time.

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Ingredients- serves 2-3
Red curry paste

6 whole dried red chillies
1 tbsp coriander seeds
2 tsp cumin seeds
1 1/2 tbsp galangal- chopped finely
1 tbsp lemonsgrass- chopped finely
1 tsp peppercorns
5 garlic cloves- finely grated
1 inch piece of fresh ginger- finely grated
2 shallots- finely chopped
1 lime- zest finely grated
2 tbsp fish sauce
2 tbsp vegetable oil
1/2 tsp salt

For the rest of the khao soi
400ml coconut milk
500ml hot vegetable stock
2 minute steaks- cut into thin strips
3 spring onions- shredded
2 generous handfuls of mixed vegetables- such as a stir fry variety pack
3 nests of medium egg noodles- reserve one for the topping

1. Start off by making the curry paste by toasting the coriander and cumin seeds in a small pan over a medium heat. As the spices start to release their fragrance, remove from the heat and set aside to cool slightly before grinding in a spice grinder or pestle and mortar. Add the rest of the ingredients and combine to form a thick paste and you are good to go!

2. Heat a small amount of vegetable or groundnut oil in a wok and fry off the curry paste for a few minutes until it starts to release its flavours. Add the coconut milk and stock and stir well to combine. Increase the heat and bring to the boil before lowering to a simmer. I simmered it for around half an hour so it begins to reduce down and the flavours develop.

3. As the coconut milk is simmering, cook the noodle nests according to pack instructions. Set 2 nests worth of noodles aside for later and use one to make the crispy noodle topping. To do this, heat a good amount of oil in a deep pan over a medium/ high heat (remember to keep a careful eye on this!). Take some of the noodles at a time, trying not to overcrowd the pan, and fry until they crisp up and go a little golden. I used a slotted spoon to turn them over during cooking to get an even colour. Remove from the pan and blot onto kitchen towel.

4. When you are nearly ready to serve, add the mixed vegetables and spring onions into the wok to simmer for a couple of minutes before removing the wok from the heat and adding in the beef strips. I found that the delicate strips of beef cooked well in the residual heat but you could keep it on the hob on a very low heat if you prefer.

5. Divide the two noodle nests between two deep bowls. I used a slotted spoon to add on the beef and vegetable mix before using a ladle to spoon over the broth. Top with the crispy noodles and watch your fellow diners’ faces as you present this beautiful curry soup to them!

Beef khao soi with cispy noodles- fragrant, delicate and oh so moreish!