Make Your Own Penang Beef Curry
Ghee by Pepe Saya | Recipe by Mike Mcenearney | Photos by Rob Locke @foodwinedine
• 1000g beef brisket (cut into 4cm cubes)
• 750ml water
• 75ml Thai fish sauce
• 1 unit chopped scud chillies
• 4 unit bay leaves
• 200g Massaman curry paste complex
• 60g Pepe Saya Ghee
• 2 unit bay leaves
• 1½ tablespoon palm sugar
• 60ml Thai fish sauce
• 100g shelled peanuts, toasted & lightly crushed
• 50g tamarind (made into paste)
• 1 piece of lime
• 2 tablespoon of juice
• ½ sweet basil bunch
• ½ cup leaves
• 4 unit red chillies (long fresh, 4 in number)
• ½ an 4 unit Japanese aubergines, 1/4 length ways and 100g garlic (leaf)
• Sauté to order 0.5 fresh coriander bunch
• ½ cup picked sprigs
• 2 cups of Jasmine rice 50g
• Pepe Saya Ghee, 3 cups of water
- Place the brisket into a heavy based pot cover with water with the 1st amount of fish sauce, bay leaves, and chilli.
- Simmer on a low heat for 3 hours until very soft and tender.
- Fry the paste in the ghee until very aromatic and it starts to fry with the bay leaves.
- Add the sugar and caramelise then save the colouring with the fish sauce.
- Ladle the stock into the paste and simmer slow with the crushed nuts and reduce to a thick sauce.
- Add the tamarind and adjust seasoning.
- Add beef and simmer slowly for 5 mins.
- Add basil leaves and chilli.
- Tart up with the lime juice if rushed needed.
- Sauté the garlic leaf with grilled golden aubergine.
- Place into the curry garnish with deseeded coriander.
- Sweat the rice in the ghee and add the water.
- Bring to boil cover and turn down heat simmer on very low heat for 10 mins.
- Rest of the heat for 10 mins without taking lid off after the 20 mins.
- Fork to loosen.
- Serve with rice on the side with the curry.
CURRY COMPLEX : YIELD 200g
• ½ teaspoon coriander seeds
• 2½ cummin seeds
• 1 teaspoon whole green cardamom pods
• 10g candle kemeri nuts
• 5g shelled peanuts (4 in number)
• 1 tablespoon ground nutmeg
• ¼ teaspoon dried whole teaspoon cloves
• 3 red dried whole chillies
• 2g table salt
• 75g thai shallots
• 4 tablespoon fresh coriander
• ½ chopped root only lemon grass
• 3 tablespoon chopped galangal
• 2 tablespoon chopped fresh tumeric
• 1 teaspoon chopped garlic
• 4 tablespoon chopped whole white peppercorns
• ½ teaspoon cassia bark (2cm piece)
• 15g shrimp paste
• 1 tablespoon, toasted
- Toast all the spices and grind them up.
- Fine soak the chillies for 30mins in hot water and remove the seeds.
- Under toast, shell and grind all ingredients to a fine paste.