Recipe

Beef panang curry

Oct 31, 2011 1:00pm
  • 55 mins cooking
  • Serves 4
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Ingredients

Beef panang curry
  • 500 gram beef rump steak
  • 1 tablespoon kecap manis
  • 1 clove garlic, crushed
  • 2 tablespoon peanut oil
  • 1/3 cup (100g) panang curry paste
  • 2 tablespoon fish sauce
  • 2 tablespoon grated palm sugar
  • 8 fresh kaffir lime leaves, torn
  • 400 millilitre can coconut milk
  • 100 gram snake beans, cut into 8cm lengths
  • 125 gram fresh baby corn
  • 1/2 cup coarsely chopped fresh coriander
  • 1 fresh long red chilli, sliced thinly

Method

Beef panang curry
  • 1
    Combine beef with kecap manis, garlic and half the oil in a small bowl. Cover; refrigerate 1 hour.
  • 2
    Heat remaining oil in wok; cook curry paste, stirring, until fragrant. Add fish sauce, palm sugar and lime leaves; stir-fry for 1 minute. Add coconut milk; bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes or until thickened.
  • 3
    Meanwhile, cook beef on heated oiled grill pan (or grill or barbecue) until cooked as desired. Cover; stand for 5 minutes. Slice the beef thickly.
  • 4
    Add beans and corn to curry; simmer, uncovered, for about 5 minutes or until just tender.
  • 5
    Serve curry topped with beef, coriander and chilli.

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