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.
Video
Nutrition Facts
Beef Penang Curry
Amount per Serving
Calories
1064
% Daily Value*
Fat
86
g
132
%
Saturated Fat
53
g
331
%
Polyunsaturated Fat
6
g
Monounsaturated Fat
23
g
Cholesterol
137
mg
46
%
Sodium
1377
mg
60
%
Potassium
1623
mg
46
%
Carbohydrates
28
g
9
%
Fiber
6
g
25
%
Sugar
6
g
7
%
Protein
56
g
112
%
Vitamin A
965
IU
19
%
Vitamin C
52
mg
63
%
Calcium
167
mg
17
%
Iron
15
mg
83
%
* Percent Daily Values are based on a 2000 calorie diet.
