This started out as an attempt to recreate Madam Mam's slow cooked beef panang. It is the best thing ever and I've always wanted to try to replicate it. This was a pretty good attempt and it was seriously delicious. We ate it with quinoa, but it will definitely be awesome with white rice too. I used beef chuck for this attempt, but I suspect brisket would actually be a better cut for it. The last three ingredients are added to taste. The basil, especially, develops over time, so it will get stronger in the left overs, keep that in mind when you are adding the leaves.
This dish was a complete experiment and I'm pretty sure it would actually be ok even with just throwing everything into the slow cooker together, but I tried to replicate the beginning of thai curries in pots and used the slow cooker for the long low heat step.
beef chuck, sliced into thick slices
Panang curry paste (from the store, Mae ploy brand) (~3 Tbsp)
two onions, finely chopped
can of coconut milk
brown sugar
thai basil, fresh
fish sauce/salt
1) Heat about a tablespoon of oil and fry a couple of table spoons of the panang curry paste in the hot oil (I had about a kilo of beef) for about two minutes (The smell of the paste will change from raw and thats when it is ready)
2) Add half the can of coconut milk to the paste and cook for a few minutes
3) Add the chopped onions to the sauce for a few minutes
4) Add the sliced beef in and coat in the sauce and add to the slow cooker and cook on high for 6 hours
5) After 5 hours add the rest of the coconut milk, fish sauce/salt, brown sugar, lime juice and sliced basil leaves till it tastes right.
6) After a little more bubbling we ate it served over rice. It was delicious.
This dish was a complete experiment and I'm pretty sure it would actually be ok even with just throwing everything into the slow cooker together, but I tried to replicate the beginning of thai curries in pots and used the slow cooker for the long low heat step.
Ingredients
beef chuck, sliced into thick slices
Panang curry paste (from the store, Mae ploy brand) (~3 Tbsp)
two onions, finely chopped
can of coconut milk
brown sugar
thai basil, fresh
fish sauce/salt
Method
1) Heat about a tablespoon of oil and fry a couple of table spoons of the panang curry paste in the hot oil (I had about a kilo of beef) for about two minutes (The smell of the paste will change from raw and thats when it is ready)
2) Add half the can of coconut milk to the paste and cook for a few minutes
3) Add the chopped onions to the sauce for a few minutes
4) Add the sliced beef in and coat in the sauce and add to the slow cooker and cook on high for 6 hours
5) After 5 hours add the rest of the coconut milk, fish sauce/salt, brown sugar, lime juice and sliced basil leaves till it tastes right.
6) After a little more bubbling we ate it served over rice. It was delicious.
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