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Beef penang
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Prep Time:
50 minutes
Cook Time:
145 minutes
Total Time:
195 minutes
Warm and hearty beef curry for cozy nights.
Ingredients:
  • 800g gravy beef (chuck steak), cut into 3cm pieces
  • 400ml coconut milk
  • 400ml coconut cream
  • 40.00 ml palm sugar
  • 48.80 gm fish sauce
  • 4 makrut lime leaves, torn
  • 55g peanuts
  • Steamed jasmine rice, to serve
  • Thai basil leaves, to serve
  • 4 long dried red chillies
  • 2 purple Asian shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 fresh coriander roots and stems, finely chopped
  • 1 tsp coriander seeds
  • 1 stalk lemongrass, white part only, finely chopped
  • 1 tsp cumin seeds
  • 1.25 gm ground nutmeg
  • 40.00 ml finely chopped galangal
Instructions:
  • For the curry paste, soak red chilies in boiling water for 15 minutes to soften, then drain and deseed. Finely chop them. Combine chilies, shallots, garlic, coriander seeds, lemongrass, cumin, nutmeg, and galangal in a mortar. Use a pestle to gently pound the ingredients into a smooth paste.
  • In a large saucepan, gently simmer the beef with creamy coconut milk for 2 hours until the beef is tender. Allow it to cool slightly after removing from heat.
  • In a wok over high heat, combine coconut cream and curry paste and bring to a boil. Lower the heat to medium-low and cook for 10 minutes until the cream starts to split. Add beef, palm sugar, fish sauce, and lime leaves. Cook for 15 more minutes until sauce thickens slightly. Remove from heat, season with more fish sauce and palm sugar, then stir in peanuts.
  • For added depth, accompany with jasmine rice and top with fragrant Thai basil garnish.

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