Beef Penang Curry
The most incredible fragrant curry, ready in just 15 minutes.
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Ingredients
- 2 shallots
- 3 cloves garlic
- 1 red chilli
- 20 grams galangal
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 4 tablespoons tomato puree
- 3 kaffir lime leaves
- 1 teaspoon paprika
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground cinnamon
- ½ teaspoon ground tumeric
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 tablespoon ground nut oil
- 450 grams steak sliced thinly
- 400 ml coconut milk
- 1 lime
- A few basil leaves
- 20 grams chopped peanuts
- Thai jasmine rice cooked, to serve
Instructions
- 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.
- 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.
- Add the coconut milk and bring to a simmer. Ladle into bowls filled with jasmine rice and squeeze over lime juice and tear over a few leaves of basil. Sprinkle over the peanuts.
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