Panang Curry w/ Sous-Vide Beef
I've made this type of dish several times with several variances. We were over at a friends house and she added something I have never added to mine before… Kaffir leaves (She's from Thailand too). Wow it made such a difference. Anyhow this is less of a recipe and more of a how to. This dish will work with chicken and any curry paste you have on hand. There are quite a few different curry pastes on the market and they're all unique so chose which one you want. If you are willing to take on the task of making your own curry and you have access to unique ingredients that would be awesome to do because you can customize the curry to reflect your own palate. What makes my dish unique to many is my use of Sous-Vide. I've become very spoiled with Sous-Vide and if you know anything about this cooking method you understand why. SV makes dishes like this very easy to prepare. When you SV beef specifically the tenderness has no equal. Is this a traditional or authentic dish?