Beef Penang Curry

Beef Penang Curry (2)

(You can get cast iron oven safe individual dishes like mine here).

Fancy a smashing curry to warm the chilliest of cockles? This is the most warming, comforting Thai curry I have ever tasted, and I’m sure you’ll enjoy it as much as we did. It has the huge advantage of being ready in almost no time at all – using thin strips of good quality beef means that the curry doesn’t need slow cooking; in fact, this one is almost as fast as a stir fry!

The curry is essentially a mixture of all of my favourite spices, mixed together and mellowed with coconut milk. There is a little heat, but it is gentle rather than burning.

This would be best served with a veggie side dish – some spinach, simply wilted, would be perfect. It’s also important to make sure you have plenty of rice (Thai jasmine rice is best) to soak up the lovely, creamy sauce. Mmmm!

Try this if you’re a curry fan – I’m sure you’ll love it.

This takes 15 minutes to cook, and will serve 2-3.

Beef Penang Curry (1)

Beef Penang Curry

2 shallots

3 cloves garlic

1 red chilli

1 thumb sized piece of galangal

1 tbsp soy sauce

1 tbsp fish sauce

4 tbsps tomato puree

3 kaffir lime leaves

1 tsp paprika

1 tbsp ground cumin

1 tbsp ground coriander

1 tsp ground cinnamon

1/2 tsp ground tumeric

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1 tbsp ground nut oil

45og steak, sliced thinly

400ml coconut milk

1 lime

A few basil leaves

Thai jasmine rice, cooked, to serve

1. To make your curry paste, finely chop the shallots, garlic, chilli and galangal. Place into a bowl, and add the soy sauce, fish sauce, tomato puree, lime leaves, paprika, cumin, coriander, tumeric, nutmeg, cinnamon and cloves. Mix well to combine.

2. Heat the groundnut oil in a large saucepan. When it is hot, add the steak and brown for 1-2 minutes. Add the curry paste and mix together. Heat for another 2 minutes, stirring often.

3. Add the coconut milk and bring to a simmer. Ladle into bowls and squeeze over lime juice and tear over a few leaves of basil. Believe it or not, it’s ready!

Beef Penang Curry (3)


19 thoughts on “Beef Penang Curry

  1. Jee-ruh-nee January 22, 2015 / 10:21 pm

    Wow, looks genuine Indian style curry. I’m craving one right now!! Thank you for a nice post.

    Liked by 1 person

  2. bunny and mimsey January 23, 2015 / 4:59 am

    Hi there, this is a lovely looking curry – and a favourite in food courts and thai takeaways and a personal favourite of mine too! But you forgot the one essential ingredient to make it a Penang curry – the peanuts!
    Over here in Sydney with South-East Asia so close, we all eat a lot of Thai/Malaysian/Indonesian food and really know our stuff. So the cry goes up – what happened to the peanuts? And really that’s what makes Penang curries so popular – who doesn’t like roasted peanuts? (or peanut butter….) 🙂


    • harrietyoung38 January 23, 2015 / 8:03 am

      Hi there, thanks for your comment! I agree, I love peanuts but my hubby is not a big fan so I limit buying them – which means unfortunately I didn’t have any in for this recipe! It was still very tasty though.


      • bunny and mimsey January 23, 2015 / 10:26 am

        Oh that’s a shame, have you tried it with cashew nuts instead? Could be good.


  3. nochefhere January 23, 2015 / 10:27 am

    I am not such a big fan of Indian flavors (it’s crazy, I know) but this looks so appetizing and then … you got me at “this takes 15 minutes to cook”. I will have to try!

    Liked by 1 person

  4. paddyindian January 23, 2015 / 11:00 am

    You made it look easy. I will try it for dinner tonight. THANKS.

    Liked by 1 person

  5. paddyindian January 23, 2015 / 7:45 pm

    Done with slight tweaks. Was very nice but was dark brown. I didn’t use coconut milk. Instead used small coconut cream and little milk also ginger instead of galangal and tiny extra palm sugar


  6. Katie_King January 24, 2015 / 1:29 am

    Reblogged this on Pocketful of Posies and commented:
    NOMNOM!! I have absolutely nothing intelligent to say …. I WANT this NOW!

    Liked by 1 person

  7. Valerie Rice January 24, 2015 / 9:13 am

    I’m definitely going to make this, looks delicious! As I live in Italy now, if I want a curry I have to make my own, which I enjoy doing. So this will be my next Curry! Thanks for sharing!


  8. Anonymous January 24, 2015 / 7:33 pm

    That was probably the BEST curry I’ve ever made! We’re all going for seconds 🙂

    Liked by 1 person

  9. Mum x January 24, 2015 / 7:43 pm

    Made enough for two nights….it’s all gone already! On thirds now 🙂

    Liked by 1 person

  10. Lilian January 26, 2015 / 10:11 am

    If it’s called Penang, does that mean it comes from Penang in Malaysia rather than Thailand? Looks yummy! 🙂 Also, thanks for following my blog.


  11. Ben Y. Faroe January 29, 2015 / 5:25 pm

    Oh, gosh, this looks good. I am passing this recipe on to the relevant parties immediately. Definitely hoping to try it out soon. Thanks!


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