Panaeng Nuea

haii , guys ! welcome to February :)

i want to give you information about Panaeng Nuea .

hope you like it ! 

Gaeng panaeng is a mild creamy coconut curry using beef, chicken, or pork, and includes some roasted dried spices, similar to gaeng mussaman.

The curry sauce tastes like Thai red curry, but is much milder and sweeter and the coconut milk sauce adds thickness and richness. Paneang is best served with warm steamed rice and is a delicious dish, although it may prove too meaty for some people, who prefer more vegetable content to their dishes.

Sauce:

3 fl oz (90 ml) coconut milk
2 tablespoons fish sauce (nam pla)
2 tablespoons sugar
6 kaffir lime leaves (bai ma-grood)

1 tablespoon oil
2 tablespons Panaeng curry paste (nam prik panaeng, see below)
8 oz (250 g) tender beef, sliced
1/8 cup sliced green bell pepper/capsicum
1/8 cup sliced red bell pepper/capsicum
1/4 cup sliced onions
2 tablespoons ground roasted peanuts
1 tablespoon coconut cream
1 kaffir lime leaf (bai ma-grood), very thinly sliced

How to cook:

1. Mix together the ingredients for the sauce and set aside.
2. Heat a large skillet and add the oil and curry paste. Cook for 1 minute on low heat. Return the temperature to high and saute the beef, adding the sauce. Cook until the sauce is thick.
3. Add the sliced peppers, onions and ground peanuts. Cook for 2 minutes, then pour the mixture into a serving bowl. Top with the coconut cream and lime leaf strips.

Nam Prik Panaeng
Panaeng Curry Paste

The name of this curry paste shows its Malaysian origin.

4 oz (125 g) dried green jalapeno peppers ((prik chee fa haeng)
1/4 cup coriander seed (med pak chee)
1/2 cup chopped onions or shallots
1/2 cup chopped garlic (kratiem)
2 tablespoons chopped galangal (kha)
2 tablespoons kaffir lime skin (piew ma-grood)
1/4 cup chopped lemon grass/citronella (ta-krai)
2 tablespoons shrimp paste (gapi)
1 teaspoon salt

How to make:

Place all the ingredients in a mortar and crush with the pestle to form a thick paste, or process in a blender. Store in a jar with a tight-fitting lid for future use - it will keep indefinitely.

panaeng nuea #yummy !