(Serves 8)
Prep time: 20 minutes
Cook time: 60 minutes
Total time: 1 hour 20 minutes
Every Indian loves Thai curries. More so if you are from south India. We use a lot of coconut and coconut milk in a variety of dishes such as meat, seafood and Vegetables which leads me to think that we see a bit of home in the Thai red, green yellow and panang curries. With most of my dishes I make them from scratch including the curry paste. If you do not have all the ingredients or the time you could also use store bought curry paste but note that they tend to be spicier. You will need to adjust for spice when marinating and adding to the curry. This light version of panang curry is sure to awaken your taste buds!
Ingredients:
- 2.5 pounds beef (I use beef shoulder usually cut in 1.5 inch cubes)
- Panang curry paste (recipe here)
- 12 Thai eggplants
- 2 whites of lemongrass stalks cut in 1 inch pieces
- 4 lime leaves (optional)
- 1 can coconut milk
- 3 tablespoon fish sauce
- 2 tablespoon Jaggery or brown sugar
Method:
Marinate the beef with 2 tablespoon curry paste. Cook the beef with a little oil and 1 cup water in a pressure cooker for 3 whistles. Reduce to low flame and cook another 15 minutes. Set aside.
In a wide base vessel on medium heat add a little sesame oil (2 tablespoon) or oil of your choice add in the lemon grass, lime leaves and 3 tablespoon of curry paste and stir well. Keep stirring to prevent the paste from burning.
Now slowly a little at a time add in the coconut milk and simmer. Add in the fish sauce and jaggery and stir well.
Now add in the cooked beef with the remaining broth from the pressure cooker and the eggplants, cover and simmer for another 20 minutes or till eggplants are cooked. Adjust for salt as needed.
Serve with rice.
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