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Beef penaeng curry

Beef penaeng curry


Serving size: Serves 4
Cuisine type: Malaysian, Thai
Cooking time: Less than 60 minutes
Course: Lunch, Main
Favourite flavours: Beef

Beef penaeng curry
INGREDIENTS

1 clove garlic, finely chopped
1 tablespoon penaeng curry paste
270ml can coconut cream
2 tablespoons fish sauce
1 teaspoon sugar
600g beef fillet steak, thinly sliced
2 kaffir lime leaves, torn
¼ cup thai basil leaves
1 long red chilli, finely sliced to serve

penaeng paste
10 dried long red chillies, deseeded, soaked and drained
5 green onions, chopped
4 cloves garlic
2 stalks lemongrass, chopped
3cm piece galangal, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
3 coriander roots, washed
1 teaspoon shrimp paste, roasted
2 tablespoons roasted peanuts
2-3 teaspoons oil

METHOD

To make Penaeng paste, place all ingredients into a mortar and pestle and pound until smooth. Or place ingredients into a blender and process until smooth.

Heat wok over medium high heat, Add thick part of coconut cream and allow cream to split and separate (it will look curdled).

Add paste and cook for a further 1-2 minutes or until fragrant.

Add garlic and remaining coconut cream and cook for 1 minute until it thickens.

Stir in fish sauce and sugar. Reduce heat to medium and simmer 5 minutes.

Add beef and cook for 3-4 minutes. Stir in lime leaves and basil and cook for a few more minutes (add a little water if needed but it is meant to be a dry curry).

To serve top with sliced chilli and drizzle of coconut cream.

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