Sunday, May 04, 2008

Penang Curry

When I was watching Top Chef last week where the challenge was to make a dinner for four with only $10. I couldn't help but think how easy the challenge is because I do it just about every day. Of course, I'm not trying to impress Tom Colicchio (or any of the other judges - I don't remember them by name because they're kind of sucky) or trying to cook with a very young and inexperienced sous chef.

Do I think Andrew should have been kicked off for making curry? No. But I do think he should be kicked off for making a bad curry. The judges saying that it wasn't practical to cook curry for children because of it's spice and unfamiliar flavors but I think a child without curry in their lives is a childhood wasted!

Penang Curry

1.5lbs beef shank
1 13.5oz can of coconut milk
1 13.5oz can of coconut cream
6 Tbsp Penang curry paste
2 Tbsp fish sauce
3 Tbsp crumbled palm sugar

1 red bell pepper, sliced
2 Tbsp very thinly shredded Kaffir lime leaves
2 Tbsp crushed peanuts

Trim beef of all silver skin and place in a pot and cover with cold water. Bring to a boil, then lower temperature to low and simmer slowly for three hours. Watch it carefully and refill with water if necessary. Once done, place beef in refridgerator overnight. Slice as thinly as possible and place aside.

(Alternatively, Jason boils the hell out of the beef for a couple hours and ends up with a nice brisket-like texture. Then throws it in the fridge and does the slicing.)

In a different pot/wok, pour coconut milk and coconut cream and heat slowly over medium-high heat until shiny and little bubbles form around the edges of the milk and cream mixture, about 4 minutes.

Over medium-high heat, mix in the curry paste until completely incorporated and simmer again for 5 minutes. Add meat, bell pepper, and fish sauce, stir and simmer again for 5 minutes.

Add palm sugar and stir until fully incorporated, simmer again 5 minutes. Remove from heat, add lime leaves and peanuts. Serve immediately over rice.