Thai Panang Curry Feast somsaa
Braised Beef Panang Curry Feast somsaa
Braised Beef Panang Curry Feast somsaa
Braised Beef Panang Curry Feast somsaa
Thai Panang Curry Feast somsaa
Braised Beef Panang Curry Feast somsaa
Braised Beef Panang Curry Feast somsaa
Braised Beef Panang Curry Feast somsaa
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Thai Panang Curry

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som saa’s latest menu is a vibrant Thai feast full of complex flavours, centred around a crowd-pleasing panang curry with slow-braised beef cheeks. “The dishes are designed to be eaten altogether with rice, family-style, which is the Thai way of eating” says chef-owner Andy Oliver.

“For the pork, we use aged pork belly from Swaledale Butchers, which we marinate in coconut cream and lemongrass,” explains Andy, “we then slowly grill it over smoking coconuts, until it becomes really tender and develops a sweet, smoky flavour”. It’s served alongside a sharp, spicy Thai "jaew” dipping sauce.

“Panang is a type of red Thai curry, usually made with coconut cream and peanuts, so it’s rich and comforting – perfect for this time of year,” says Andy. To make it, he starts with a curry paste. “We make all our curry pastes from scratch,” he explains, “there are about fifteen different ingredients in our panang paste, from fresh aromatics like lemongrass and galangal, to dried spices including mace, cumin, coriander and white peppercorns”. The paste is cooked down in coconut cream, then seasoned with palm sugar, fish sauce, lime leaves and Thai basil. Next, beef cheeks are slowly braised in coconut milk with spices for several hours until meltingly tender, then added into the sauce. The dish is finished with roasted peanuts and Thai basil.

Each of these dishes is offset by citrusy papaya salad and the linchpin for every Thai meal: a steaming hot bowl of jasmine rice.

Finish with a comforting cup of oolong tea toasted with sticky rice and som saa’s sweet coconut and Thai tea fudge.