Beef Panang Curry
A ticket to rich and spicy flavour
A ticket to rich and spicy flavour
Ingredients Servings: 4 people
| Beef filet | 350g |
| Panang curry paste | 70g |
| Coconut milk | 180ml |
| Aubergine | ½ |
| Baby corns | 50g |
| Fish sauce | 1 tbsp |
| Sugar | 1 tbsp |
| Fresh basil | 1 bunch |
Method
1. Stir-fry the curry paste
Heat 1 tbsp vegetable oil in a sauce pan until very hot. Add the sachet of panang curry paste. Stir-fry until an aroma develops then add 1 tbsp coconut milk.
2. Stir-fry the beef
Add 350g beef filet (sliced).
Stir-fry to coat the meat with the paste.
Stir-fry to coat the meat with the paste.
3. Add coconut milk and the veggies
Add 1 coconut milk pouch and 100ml water.
Lower the heat and add the diced vegetables (aubergine, baby corn).
Add 1 Tbsp of fish sauce and 1 Tbsp of sugar.
Simmer until cooked through.
Lower the heat and add the diced vegetables (aubergine, baby corn).
Add 1 Tbsp of fish sauce and 1 Tbsp of sugar.
Simmer until cooked through.
4. Plate your dish
Garnish with fresh basil and serve with steamed white rice.