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Penang curry
Penang curry
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Ingredients:
  • 56.00 gm red curry paste
  • 40.00 ml roasted peanuts, chopped
  • 419.15 gm coconut cream (unshaken)
  • 40.00 ml grated palm sugar or brown sugar
  • 48.80 gm fish sauce
  • 255.00 gm beef stock
  • 18.40 gm vegetable oil
  • 500g beef fillet steak, trimmed
  • 4 makrut lime leaves, spine removed, shredded
  • 125.00 ml Thai basil leaves
  • Steamed Basmati rice, to serve
  • 2 small red chillies, thinly sliced, to serve
Instructions:
  • In a bowl, mix together curry paste and peanuts. Heat a wok over medium heat until hot. Scoop out the thick top layer of coconut cream and add it to the wok. Stir and cook for 8 to 10 minutes until oil separates and rises to the top. Stir in the curry paste mixture and cook for 2 minutes. Add sugar and fish sauce, and cook for 5 minutes until the sauce slightly thickens. Slowly pour in the remaining coconut cream and stock. Cook for 15 to 20 minutes until the sauce thickens to your liking.
  • Heat up a chargrill or frying pan over medium-high heat. Brush both sides of the beef with oil and cook for 3 minutes on each side for medium doneness, or to your preference. Transfer the beef to a plate, cover, and let it rest for 5 minutes before slicing it into thin strips.
  • Combine beef, fragrant makrut lime, and fresh basil in the curry, stirring gently to blend flavors. Serve the aromatic curry over fluffy rice, garnish with spicy chillies, and enjoy the tantalizing meal.

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