Panang curry takes it name from the city island off the West coast of Malaysia, which is also known as Georgetown. This type of curry is richer, sweeter, and creamier then the more herbal Thai red or green curries, making it very popular with foreigners.

Peanuts, a unique ingredient in this recipe, are found in only one other Thai curry, Masamam. Beef is the most famous type of Panang curry but chicken, pork, fish or even liver can also be delicious. Vegetables are not usually added to Panang curry, but tiny bitter green eggplants could be a possibility. This is a drier type of curry more like its Indian cousins, with just enough sauce to cover the meat.

Ingredients

3/4 lb (400 grams) beef 
3 tbsp Panang curry paste 
2 cups coconut milk 
6 kaffir lime leaves, torn 
1/4 cup ground roasted peanuts 
1/4 tsp salt 
3 tbsp palm sugar 
2 1/2 tbsp fish sauce 
slices of fresh red chili for garnish 

Preparation

Wash the beef, cut into pieces about 3 cm (about 1 inch) thick. 
Heat 1 cup of coconut milk over medium heat until the oil surfaces. Add curry paste, stir constantly for 2 minutes until fragrant and red oil surfaces. Add the beef, and cook for a further 5 minutes or until done. Add the remaining coconut milk. 
Season to taste with salt, fish sauce and sugar. Add roasted peanuts, stir well. Reduce the heat and simmer for 15 minutes or until the beef is tender. Stir well to combine. Sprinkle kaffir lime leaves on top, and turn off the heat. 
Transfer to a serving dish, garnish with red chilies. Serve hot. 
Serves 4.

Cook's notes: Serve over spaghetti instead of jasmine rice for a fusion dish. Roti bread is another possible accompaniment for this rich Indian-type curry. Or for a very Thai taste, serve with boiled salted eggs. For a festive occasion serve in crispy golden cups, called Krathong Thong, topping with kaffir lime leaf shreds and red chilies.