Panang Curry with Beef

Panang curry takes its name from the city island off the West coast of peninsular Malaysia, Penang, or Pulau Pinang in Malay. We think you will like our variation.

Serves 4-6 (Estimated) Rating 4 (1-5)

Prep Time 10 Minutes Cooking Time 40 Minutes

500ml thick coconut milk - reserve 2 tablespoons (30 mls) to use as a garnish
100 grams red curry paste (see recipe)
300 gram lean beef thinly sliced
40 grams palm sugar
45 ml Thai fish sauce
7 kaffir lime leaves - 3 torn into pieces discarding the stem and 4 finely shredded
45 ml fresh sweet basil leaves
1 big red chilli sliced
Put half of the thick coconut milk into a wok and fry for 3-5 minutes.
Stir continuously until the coconut oil begins to separate out.
Then add the red curry paste and fry for 1-2 minutes.
Once the paste is cooked add the meat and cook until the outside of the meat is cooked.
Then add the rest of the thick coconut milk and bring to the boil.
Simmer and add the palm sugar along the side of the wok until it melts.
And add the fish sauce and kaffir lime leaf pieces.
Stir to combine and then add half the basil leaves.
Turn off the heat and serve garnished with the shredded kaffir lime leaves red chillies remaining basil leaves and remaining coconut milk.