Beef panang curry
Creamy and peanut flavoured beef, so flavourful and tasty. Serve with some steamed rice to get that authentic flavourIngredients
Panang Paste
01.
Paste, put all the ingredients in a small blender and whizz until a relatively smooth paste forms, stopping regularly to scrape down the bowl.
02.
Curry, put a dry frying pan on a hot heat, add the steak and brown all over around 2 mins on each side. Take off and put to rest.
03.
Put the peanuts in the same dry frying pan and toast over a low heat for a few minutes, shaking the pan often, until golden and fragrant. Let them cool then roughly chop, or crush in a pestle and mortar.
04.
Put the oil in a wok and set on a medium heat. Add the paste and cook, stirring often, for around 5 mins until fragrant and sizzling. Add the coconut milk, 200ml water and lime leaves and increase the heat. Reduce for 2-3 mins until slightly thickened. Stir in the sugar and fish sauce, continue to simmer for 5 mins to reduce the sauce.
05.
Once the steak has cooled slightly, cut off the fat and cut into thin slices. Add to the pan and cook for 2-3 mins more until it no longer looks pink. Add the lime juice, then taste the curry. Remove from the heat and scatter with the peanuts, basil leaves and sliced chilli. Serve with steamed rice.
