Recipe

Beef panang curry

A classic Asian dish, this spicy panang curry sauce works beautifully with tender beef to create this flavour packed meal.

Oct 31, 2011 1:00pm
  • 20 mins preparation
  • 25 mins cooking
  • 1 hr marinating
  • Serves 4
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Ingredients

Beef panang curry
  • 500 gram beef rump steak
  • 1 tablespoon kecap manis
  • 1 clove garlic, crushed
  • 2 tablespoon peanut oil
  • 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
Curry paste
  • 5 long red chillies, chopped
  • 1 teaspoon table salt
  • 2 teaspoon chopped coriander (cilantro) root
  • 3 centimetre piece ginger (15g), sliced
  • 10 centimetre stick lemon grass (20g), sliced
  • 2 red shallots (50g), chopped
  • 2 clove garlic, chopped
  • 1/4 cup (60ml) water
  • 1/2 cup (75g) roasted peanuts

Method

Beef panang curry
  • 1
    Combine beef, kecap manis, garlic and half the oil in a medium bowl, turning the beef to coat. Cover; refrigerate for 1 hour.
  • 2
    Make curry paste: blend or process all the ingredients, except for peanuts, until smooth. Add peanuts; blend until combined.
  • 3
    Heat remaining oil in a wok or large frying pan; stir-fry ½ cup of the paste until fragrant. Add fish sauce, sugar and kaffir lime leaves; stir-fry 1 minute. Add coconut milk; bring to the boil. Reduce heat; simmer 10 minutes or until thickened.
  • 4
    Meanwhile, preheat an oiled grill pan (or barbecue or grill) over medium heat.
  • 5
    Cook beef on a heated grill pan for 3 minutes each side for medium rare. Transfer to a plate, cover; rest for 5 minutes. Slice beef thickly.
  • 6
    Stir beans and corn into wok; simmer 5 minutes or until just tender. Serve curry topped with beef, coriander and chilli.

Notes

Although the curry paste recipe makes 1 cup, you only need 1/2 cup for the curry recipe. Freeze the remaining paste for up to 3 months. The beef can be marinated and curry paste made up to 3 days ahead.

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