Panang Nua & Paniang Moo Recipe
a pairing of two curries - red curry with beef chuck, lime leaf, peanut and chilis - green curry with pork loin, Thai eggplant and Thai basil, served with jasmine rice
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Ingredients
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Panang Nua (Beef Panang Curry)
Paniang Moo (Pork Green Curry)
Jasmine Rice
Method
For Panang Nua
Cook the Beef
In a pot, heat a little oil over medium heat. Add the beef chuck and cook until browned.
Add Curry Paste
Stir in the Panang curry paste and cook for 2-3 minutes until fragrant.
Incorporate Coconut Milk
Pour in the coconut milk, lime leaves, fish sauce, and sugar. Bring to a simmer.
Finish with Peanuts and Chili
Add the crushed peanuts and sliced red chili. Simmer for 15-20 minutes until the beef is tender.
For Paniang Moo
Cook the Pork
In another pot, heat a little oil over medium heat. Add the pork loin and cook until browned.
Add Green Curry Paste
Stir in the green curry paste and cook for 2-3 minutes until fragrant.
Incorporate Coconut Milk
Pour in the coconut milk, fish sauce, and sugar. Bring to a simmer.
Add Vegetables
Add the Thai eggplant and simmer for 10 minutes until tender. Stir in the Thai basil leaves just before serving.
For Jasmine Rice
Rinse the Rice
Rinse the jasmine rice under cold water until the water runs clear.
Cook the Rice
In a pot, combine the rinsed rice and water. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes.
Fluff and Serve
Remove from heat and let it sit for 5 minutes. Fluff the rice with a fork before serving.