Beef Panang Curry
A thick, sweet Panang curry with peanuts, served over jasmine rice. Similar to red curry but sweeter and thicker; add vegetables for extra nutrition or keep traditional.
Thai
Discover · curry + beef
8 recipes
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Course & method
Ingredients
Bobotie
Bread is soaked in milk; mince is browned with onions; curry powder, turmeric and Cape Malay spices bloom. Apricot jam, mango chutney, vinegar and lemon balance the spice with sweet-sour notes. Raisins, toasted almonds and the soaked bread are folded through. The mixture is pressed into a baking dish; eggs are whisked with the leftover milk and poured over; bay leaves are stuck into the surface; the lot is baked until the topping is just-set with a faint wobble.
South African
Chamucas
Mince browns with onion, garlic, curry powder, ginger and a small chopped chilli; the filling is cooled. Spring-roll pastry strips are folded into triangular pouches around a teaspoon of filling, sealed with a flour-water paste, and deep-fried 170°C until deep gold. Crisp shell, hot savoury inside.
Sides
Jamaican Beef Patties
A handheld pastry that looks like a Cornish pasty but tastes nothing like one. The bright-yellow shell is the giveaway, turmeric and curry powder kneaded into the dough give it both colour and a faint, almost-savoury spiciness on the outside. Inside, the filling is highly seasoned ground beef: allspice, thyme, Scotch bonnet, ginger and scallions cooked into the meat, then loosened with stock and bound at the end with breadcrumbs and small cubes of butter so the filling stays juicy rather than dry-crumbly when it hits the pastry. The shatter on the pastry is the technical marker; flaky, layered, and slightly sweet from the sugar in the dough. Smell out of the oven is curry-powder-toasted butter. Not difficult, but it's a two-component dish (pastry + filling) and each component wants its own time, the dough chills, the filling cools, so plan for 90 minutes minimum. Sold from patty shops across Kingston, Toronto, London, Brooklyn and beyond; the Caribbean diaspora carried the patty further than just about any other Jamaican dish.
Jamaican
Martabak Telur
A simple flour-water-oil dough rests for 1 hour (gluten relaxes; will roll paper-thin). Filling: beef mince cooks with shallot, garlic, ginger, curry-leaf, ground spices till dry and aromatic; cools; mixes with beaten eggs, spring onion and chopped coriander just before frying. Dough divides; each portion stretches paper-thin like a strudel; filling spoons in the centre; the edges fold over to make a flat square parcel; pan-fries for 3 minutes per side. Cuts in quarters; eats with chilli-pickle sauce.
Snacks
Matoke
Beef is browned and simmered with onions, garlic, ginger, tomato and a touch of curry powder. Green, unripe plantains are peeled and added to the pot to steam-cook in the sauce until tender. A loose peanut paste is stirred through near the end for body and richness. The whole dish is one pot and built in stages.
Ugandan
Nigerian Meat Pie
A short pastry of plain flour, butter, margarine (the mix gives Nigerian pies their distinctive texture, flakier than all-butter, sturdier than all-margarine), a pinch of baking powder, salt and cold water is made and rested. The filling: minced beef browned with onion, garlic, curry powder, thyme and a stock cube, then a small dice of carrot and potato added and cooked through with a splash of stock and a touch of cornflour to give a thick gravy. Pastry rolls out 4 mm thick, cuts into 15 cm rounds; filling goes on half; egg-wash glues; crimp; egg-wash on top. Bake at 200°C 30-35 minutes until deep gold.
Snacks
Thai Beef Massaman Curry
Rich, slow-cooked beef curry with Persian influences, featuring cinnamon, cardamom, and cloves. Tender beef and potatoes in coconut milk sauce; no vegetables traditionally, but can add. Serve with rice or enjoy as is.
Thai