Beef Panang Curry

A ticket to rich and spicy flavours!

Easy

Mild

30 minutes

Ingredients   Servings: 4 people

Beef filet (sliced) 
350g
Panang curry paste 

70g

Coconut milk 180ml 

180ml (1 pouch)

Aubergine (diced) 
½
Baby corns (diced)50g
Fish sauce1 Tbsp
Sugar1 Tbsp
Fresh basil (chopped)
1 bunch

Method

1. Stir-fry the curry paste

Heat 1 Tbsp vegetable oil in a saucepan over medium-high heat until very hot. Then, add the sachet of panang curry paste. Stir-fry the curry paste until a distinct aroma develops, then add 1 Tbsp coconut milk and stir.

2. Stir-fry the beef

Add 350g beef filet and stir-fry until all the pieces of beef are coated with the paste.

3. Add coconut milk and the veggies

Add the coconut milk and 100ml water into the saucepan.
Lower the heat and add the diced vegetables (aubergine and baby corn). Add the fish sauce and the sugar.
Then turn the heat down to simmer until cooked through.

4. Plate your dish

Serve your Beef Panang Curry Garnish in a bowl. Serve with steamed white rice and garnish with fresh basil.