Panang Beef Curry
Ingredients: toasted coriander seeds, toasted cumin seeds, roasted peanuts, red curry paste, fermented shrimp paste · 30 min cook time · 520kcal · $17.50
Ingredients
1.5tsp toasted coriander seeds, 0.75tsp toasted cumin seeds, 2Tbsp roasted peanuts, 3.5Tbsp red curry paste, 1tsp fermented shrimp paste, 300g steak of your choice, 2.5tsp fish sauce, 2tsp oil, 1.25cup coconut milk, 1.5Tbsp palm sugar, 7leaves kaffir lime leaves, 0.5cup red bell pepper
Instructions
1. Grind toasted cumin seeds and toasted coriander seeds until fine.
2. Add roasted peanuts and grind down into a paste.
3. Add red curry paste and fermented shrimp paste, then pound to mix.
4. Slice the steak against the grain into thin slices.
5. Marinate the beef with fish sauce and oil, and massage it in.
6. Reduce 3/4 cup of coconut milk in a wok until thick and bubbly.
7. Add the curry paste and sauté until the coconut oil separates from the paste.
8. Add palm sugar and torn kaffir lime leaves, then sauté.
9. Add the sliced beef and stir to coat well with the paste, cooking until partially done.
10. Add the remaining 1/2 cup of coconut milk and a touch of fish sauce to taste, then cook until the beef is done.
11. Add red pepper for color, stir, and turn off the heat.
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