Name: Beef panang curry
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 500 gram beef rump steak; 1 tablespoon kecap manis; 1 clove garlic, crushed; 2 tablespoon peanut oil; 1/3 cup (100g) panang curry paste; 2 tablespoon fish sauce; 2 tablespoon grated palm sugar; 8 fresh kaffir lime leaves, torn; 400 millilitre can coconut milk; 100 gram snake beans, cut into 8cm lengths; 125 gram fresh baby corn; 1/2 cup coarsely chopped fresh coriander; 1 fresh long red chilli, sliced thinly

Ingredients

500 gram beef rump steak

1 tablespoon kecap manis

1 clove garlic, crushed

2 tablespoon peanut oil

1/3 cup (100g) panang curry paste

2 tablespoon fish sauce

2 tablespoon grated palm sugar

8 fresh kaffir lime leaves, torn

400 millilitre can coconut milk

100 gram snake beans, cut into 8cm lengths

125 gram fresh baby corn

1/2 cup coarsely chopped fresh coriander

1 fresh long red chilli, sliced thinly

Method

1.Combine beef with kecap manis, garlic and half the oil in a small bowl. Cover; refrigerate 1 hour.

2.Heat remaining oil in wok; cook curry paste, stirring, until fragrant. Add fish sauce, palm sugar and lime leaves; stir-fry for 1 minute. Add coconut milk; bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes or until thickened.

3.Meanwhile, cook beef on heated oiled grill pan (or grill or barbecue) until cooked as desired. Cover; stand for 5 minutes. Slice the beef thickly.

4.Add beans and corn to curry; simmer, uncovered, for about 5 minutes or until just tender.

5.Serve curry topped with beef, coriander and chilli.

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Ingredients

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