Panaeng beef curry
Ingredients
2 tablespoons vegetable oil
2 tablespoons dry curry paste or bought paste
700 g (1 lb 9 oz) beef flank steak, sliced into strips
185 ml (¾ cup) coconut milk
1 tablespoon fish sauce
1 tablespoon palm sugar
3 tablespoons tamarind purée
2 makrut (kaffir) lime leaves, finely sliced, for garnish
1/2 long red chilli, seeded and finely sliced, for garnish
cucumber relish, to serve
Method
Step 1
Heat the oil in a saucepan or wok and stir-fry the curry paste over a medium heat for 2 minutes or until fragrant.
Step 2
Add the beef and stir for 5 minutes. Add nearly all of the coconut milk, the fish sauce, palm sugar and tamarind purée and reduce to a low heat. Simmer, uncovered, for 5–7 minutes. Although this is meant to be a dry curry, you can add a little more water during cooking if you feel it is drying out too much. Taste, then adjust the seasoning if necessary.
Step 3
Spoon the curry into a serving bowl, spoon the last bit of coconut milk over the top and sprinkle with makrut lime leaves and chilli slices. Serve with cucumber relish.
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