Serves 4 

Panaeng is rich and filling. With a salty sweet base this curry has depth of flavour. Mild heat, zesty Kaffir lime with a nutty finish. 

Ingredients Needed



9 Dried long red chillies                                                                                                          

pinch of Salt                                                                    

2 Tablespoon galangal, Chopped                                                                     

1 1/2 Lemon grass (Bottom only) finely sliced                                                                              2 Kaffir lime leaves, sliced 

 1 Teaspoon Kaffir lime zest 

2 Red shallots                                                                    

6 Garlic cloves                                                                        

2 Teaspoons coriander root                                                                           

1 Teaspoon ground pepper 

1 Nutmeg ground 

1 Tablespoon coriander seeds

6 Tablespoon pea nuts (roasted)

1 Teaspoon Shrimp paste 

The Curry                                   

600g Brisket or chunk

2 Tablespoon oil 

1L Coconut milk (for braising) 

500ml Water or beef stock

250ml Coconut milk

3 Tablespoon palm sugar

4 Kaffir lime leaves torn

1 handful Thai basil

4 long chillies sliced 

125g Roasted peanuts (semi pounded)

3 Tablespoon fish sauce 


3 Kaffir lime leaves sliced very thin 

Thai basil

Thai chillies if wanting. 

Making the past

Soak dried chillies in water over night, strain and set aside. 

Heat a fry pan or wok to a high temp. 

Add in the spices and toast quickly. Place on a plate to cook. Set aside. 

Place chillies with salt into a granite mortal and pestle. Pound until smooth. 

Add galangal, pound until fine, followed by kaffir lime leaves and lemon grass. It is extremely important to pound all to a smooth paste before adding in any more ingredients. 

Once the mixture is smooth, add in the red shallots, garlic, coriander root. Pound until fine.  Add peanuts, pound then add in the spices and pound until a smooth consistency. 


In a stockpot bring the coconut milk and beef stock to the simmer. Add the beef and simmer for 2 to 3 hours. 

Remove from the heat and allow to cool in the liquid. 

In a new sauce pot add the oil and coconut cream with the kaffir lime leaves to the simmer. Reduce down until the coconut cream cracks. The add the paste. 

Cook out the paste for 20 to 30 minutes. The paste should be fragrant, semi golden. Add in the palm sugar and caramelise the paste, add in the fish sauce, allowing the fish sauce to evaporate into the paste. 

Add the braising stock to the paste, simmer for 10 minutes. Add in the long red chilies, roasted peanuts and basil. Simmer for 5 minutes. 

Serve in a bowl with a side of freshly cooked rice and roti if wanting. 

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