THAI FOOD Beef PanangShow Video Details ↓ [music] … …Cathy: [music] Now beef and curry peanut sauce is one of Thailand's most popular curry dishes. And today we're going to show you how you make it yourself. So, what do we need for this dish mom? Dim: Well, panang [foreign] I need, two pounds of fried tips, fried into bite sized pieces. Cathy: OK. Dim: First I will cook it with water, we'll put in water about one and a half cup. Cathy: OK, in a pan like that, shallow pan or rather deep pan actually. You're going to bring that to a boil before you put your [inaudible] right? Dim: OK the water is boiling, put the meat in. Cathy: OK, and you're going to cook, you'll going to fully cook this right now? Dim: Uhuh. One teaspoon of salt. Cathy: OK alright so the water is cooked down about to a quarter of what it was. Almost gone and what's next? Dim: OK, we turn the heat off. Cathy: OK. Dim: I'm going to put this aside OK, now we're going to use another pan to cook the curry, medium heat. Cathy: Medium, alright. Dim: So, first I use one can of thirteen point five ounce coconut milk. Cathy: OK. Dim: But I pour in just half first. Cathy: OK. Dim: OK and bring the coconut milk into a boil. Cathy: OK. Dim: Put in the two tablespoon of Panang Curry paste. Cathy: OK now what exactly is in Panang Curry? Dim: Panang Curry paste is a blend of dry chili peppers, pepper corn, fresh chalets, fresh garlic, cilanto roots, cilantro seeds, cumin seeds, lemon grass, galangal salt and shrimp paste and mashed into paste. Cathy: You mix it in real good, makes sure everything gets blended up and incorporated into the coconut milk. Dim: Now we can put in the fish sauce. Cathy: OK. Dim: Four tablespoons of fish sauce. Cathy: OK, to bring a salty flavor. Now it really smells like Panang Curry. [laughs] Had to add the fish sauce. Dim: If you feel the heat is too high you can lower it down. Cathy: OK you don't want a bigger boil, you just want it bubbling a little bit. Dim: Ready for the meat. Cathy: OK. Dim: That we put in here. Cathy: You'll need a little help stirring it. Dim: All the juice. Cathy: That's right. Dim: Use a soup fork. Cathy: You're coating the meat in the sauce now. You're not really cooking it because it's already cooked. Dim: Normally the most people don't put any vegetables except the Thai basil but I like vegetables so I'm going to cut some carrots. Cathy: OK great. Dim: So, why don't you put about half cup of water in it? Cathy: Because it's looking a little dry right? [silence]. How's that? Dim: Yeah that looks good and let it cook. Cathy: OK get to those carrots. Dim: OK I probably need about four carrots so I clean these. And this is so fresh so now when I bring the carrot in, it's fresh like this I don't bother to peel the skin. Cathy: OK, and now are these carrots going to be soft when you eat them in the curry? Dim: Uhuh, we cook this until it's tender. Cathy: OK, and I like the carrots in there because it adds a little bit of color but you never, you won't see that in Thailand really. This is your own special edition. [laughs] Dim: OK, before I put this in, we'll put three [inaudible]. Cathy: OK, and you're tearing them up to release those oils and the good flavors right? And that'll add like a nice lime flavor, not sour but more, kinda like a lime peel right? Dim: Yes, OK put it in. Cathy: OK, I'll help you stir it up there. Dim: We can add a little more of coconut milk. Cathy: OK, at this point how much you add, about half of what's remaining? Dim: Uhuh. Cathy: OK. Dim: And a little more of water. So we cook the carrot until the carrot is tender. Cathy: OK. Dim: Actually at this point you can cover. Cathy: OK. And once you cover it how long do you want to cook it for? Dim: Probably three or four minutes until the carrot is cooked. OK lets see the, yeah it's cooked. The carrot is tender now. Cathy: OK. Dim: So I'm going to put in one tablespoon of sugar. Cathy: OK. Dim: And put in two tablespoons of peanut butter. Cathy: Chunky peanut butter again, like to have those little bits of nuts in there. Dim: And then I will cut some red bell pepper. Cathy: OK now these bell peppers give a great contrast to the soft carrots to give you a little crunch and really good colors too OK. Dim: Stir it in a little bit. Cathy: OK. Dim: We don't have to really cook this. Cathy: Right you want to keep them crunchy. Dim: The Thai basil, and then if you cannot find this you can use sweet basil. Cathy: OK [noise] Dim: And a little... Cathy: Coconut milk to top it off. [silence] Dim: Uhuh, yeah you can turn off the heat now. Cathy: OK. [noise] Alright, the dish looks great. I love all the colors. Dim: OK, you want to try? Cathy: Of course, I'll just try the sauce. It tastes so great but you know this Panang Curry is a very mild curry. So, you know what I would really like is a way to spice it up. Dim: Oh, it's easy. I can make you a bowl of [inaudible]. Cathy: OK, or fish sauce with chili peppers is basically the Thai basic condiment. Like we've got salt and pepper on the table, well Thai's have always got [inaudible] on the table. Dim: So all you need for this is very simple. A bowl of fish sauce and sliced chili peppers. Cathy: Now of course it's due to your taste, if you like spicy you're going to add a ton of chilies and if you like mild but you still want a little kick, just add a few and of course that completes my meal. [laughter] Dim: OK, we serve Panang meal with jasmine rice. Cathy: OK, we've got our steamed rice here, all hot and ready to go. We'll get a nice serving of the Panang and then a generous scoop of rice too. [silence] And I'm going to pour some fish sauce with chilies over mine. Thanks so much for joining us. [foreign] [music] Want to learn how to cook Thai dishes that you've seen seen on today's show? Email us at dim@thaifoodtonight.com and tell us the recipe that you'd like. We'll also be happy to try to answer any of your Thai cooking questions. [silence] |