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Thailand is known for its vibrant, fresh, and delicious cuisine, with colorful curry pastes packed full of fragrant and flavorful ingredients that are just as much a feast for the eyes as they are for the stomach. Panang curry is slightly sweeter and thicker than other popular Thai curries such as red or green curry, with a delicious richness and creaminess that comes from the coconut milk and the peanuts. The addition of peanuts is what makes Panang curry different, and gives it a deliciously mellow and nutty flavor. And, while this curry does contain some chili, is well-balanced and not overly spicy — perfect for those who don't enjoy their food too hot.

This recipe, created by recipe developer Jennine Rye, teaches you step-by-step how to make Panang curry paste at home. While making curry paste from scratch can be quite a time and energy-consuming endeavor (especially when made by hand) but the results are worth the effort. The curry paste you use forms the base of your final dish, so you want to pack as much flavor in as possible and there just isn't a substitute for freshly ground ingredients. This recipe can easily be adapted by swapping out the beef for a different protein, or by replacing it with vegetables.

To make this recipe, first you will want to gather the ingredients. To make the Panang curry paste, you will need a shallot, garlic cloves, lemongrass, star anise, cumin seeds, makrut lime leaves, cardamom, chili paste, galangal paste, shrimp paste, coriander, cinnamon, salt, pepper, limes, and peanuts. To make the curry you will additionally want cooking oil, coconut milk, fish sauce, brown sugar, beef strips, and red chilis.

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To make the Panang curry paste, you will want a mortar and pestle and a food processor. To begin, add finely chopped shallots, garlic, and lemongrass to the mortar, along with several spices; the star anise, cumin seeds, cardamom, and makrut lime leaves. Pound the ingredients together until they reach a paste-like texture. The freshly ground spices are more flavorful for your final dish.

Stir in the chili paste, the galangal paste, the shrimp paste, the coriander, cinnamon, salt, pepper, and some lime juice to the curry paste. And then, to give the Panang curry paste its signature nutty flavor, blend two tablespoons of peanuts with the rest of the mixture. Your Panang curry paste is now ready to use.

When it comes to cooking Indian food, spices are essential. They add a delicious, pungent warmth to a recipe, not to mention a very distinct aroma and flavour. There are many different types of Indian curry recipes and Kris Dhillon, bestselling author of The Curry Secret, is back with another masterpiece, The New Curry Secret, with guidance on how to make everything from an easy chicken curry recipe to an extravagant beef curry recipe, plus straightforward instructions on following a simple curry sauce recipe. Fire up your ovens!

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1) Coriander leaves
Fresh coriander leaves contribute to taste and aroma, as well as working well for a chutney base when ground to paste. Want that full flavour without nipping to the shops? Coriander leaves can be easily grown at home and used as needed.
2) Curry leaves
The bright green leaves add an authentic ‘curry’ flavor to dishes. Used fresh or dried, they also freeze really well.
3) Fenugreek leaves
Just like coriander, fenugreek can be grown at home from a seed. It is a great addition to bhajis, pakoras and curries.
4) Ginger
Fresh ginger is very popular in curry dishes, adding a delicate flavour.
5) Chillies
Varying in heat from mild to extremely hot, chillies add a kick to a curry. Generally, the smaller the chilli, the hotter it will be. As with the fenugreek leaves and coriander, chillies too, can be grown from home. Just remember to wash your hands after chopping chillies for use in curries!
6) Chat masala
A mix of roasted cumin and coriander seeds, chilli, ground black pepper, ambchoor and salt, this is the most commonly used spice mix for an Indian refreshment.
7) Tumeric and Paprika
Indian curries are distinctly red, yellow or green. Food colouring is widely used, but tumeric and paprika spices work just as well (and of course, they are much more flavoursome than simply using food colouring!).
8) Saffron
Traditionally used in biryanis, saffron has a deep orange colour and sweet aroma. It can be expensive to buy, but has a really wonderful taste that definitely justifies its price tag!
9) Jaggery
This is a raw, unrefined sugar. Can’t get hold of jaggery? Muscavado or even dark brown sugar works well as an alternative.
10) Garam masala
Garam means ‘hot’ and masala a ‘mixture of spices.’ These spices include cloves, cinnamon, black cardamoms and nutmeg, which are ground into a fine powder and used in curry dishes for adding plenty of flavour.
11) Dried coriander and cumin
A lot of Indian curry recipes require these two spices. Having them both ground into powder before starting on your curry will save time and make life a lot easier.
12) Extra spices
Ingredients such as turmeric, chilli powder, paprika, cardamom pods, cinnamon and cloves are common in Indian cooking, so ensure you have small amounts available at all times for throwing into a dish to add flavour.

Cooking with herbs can be a wonderfully creative experience as you experiment with different herb flavors, both individually and in combination. Beef recipes have unique needs. This substantial meat calls for herbs and spices that are savory and have their own strong flavors that can hold their own.

Spices Inc., an organization devoted to promoting the use and sale of spices, has a broad list of its favorite flavorings for beef: basil, bay, black pepper, cayenne, cumin, curry powder, dry mustard powder, garlic, onion, oregano, rosemary, sage, and thyme. 

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