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The Editor's Favorite Dishes:
Penang Neua

Penang Neua in the wok

THE ABOVE CURRY, Panaeng Neua is favourite of all Thais. It is not too peppery hot, and it is rich and creamy from the coconut cream and blended peanuts. Chicken or pork can be included to suit the diner's pleasure. The basic Panaeng Curry Paste requires coriander, galangal, Kaffir lime, cumin seeds, nutmeg, basil leaves, lemongrass, and lime leaves along with chillies, garlic shallots peppercorns, peanuts, fish sauce, shrimp paste, and sugar.

However, the recipe should contain ingredients of proper portions as follows:

  1. Tenderloin beef, sliced into thin strips 500 grams
  2. Coconut milk 1 1/2 cups
  3. Cooking oil 2 tablespoons
  4. Panang curry paste 1/2 cup
  5. Roasted peanuts, crushed 1/2 tablespoon
  6. Fish sauce 1 1/2 tablespoons
  7. Sugar 1 tablespoon
  8. Kaffir lime leaf 2 leaves
  9. Sweet basil leaf (for garnishing) 2 strands
  10. Red and green chili, sliced 2
  11. Cumin seeds 1/2 teaspoon
  12. Coriander seeds 1/2 teaspoon
  13. Shallots 3
  14. Galangal 1 teaspoon
  15. Shrimp paste 1/2 teaspoon
  16. Lemon grass 1 teaspoon

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