Beef Panang Curry

13 ingredients
5 steps

Ingredients

  • 18 oz beef sirloin steak
  • 1 tbsp kecap manis
  • 1 clove garlic, minced
  • 2 tbsp peanut oil
  • 1/2 cup Panang curry paste
  • 2 tbsp fish sauce
  • 2 tbsp grated palm sugar
  • 8 None fresh kaffir lime leaves, torn
  • 1 (13.5 oz) can coconut milk
  • 3.5 oz Chinese long beans, cut into 3 inch pieces
  • 4 oz fresh baby sweet corn
  • 1 oz coarsely chopped fresh cilantro
  • 1 None fresh long red chili, sliced thinly

Directions

  1. 1
    Combine beef with kecap manis, garlic and 1 tbsp peanut oil in a small bowl. Cover and refrigerate for 1 hour.
  2. 2
    Heat remaining oil in a wok over medium heat. Cook curry paste, stirring, until fragrant. Add fish sauce, palm sugar and kaffir lime leaves. Stir-fry for 1 min. Add coconut milk and bring to a boil. Reduce heat and simmer for 10 mins, or until thickened.
  3. 3
    Meanwhile, preheat a grill pan (or grill) over high heat and oil. Cook beef to your liking. Cover and let rest for 5 mins. Slice beef thickly.
  4. 4
    Add beans and sweet corn to curry. Simmer for about 5 mins, or until just tender.
  5. 5
    Serve curry topped with beef, cilantro and chili.

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