Panang Curry

Serves: 4
Time: 40 mins


  • 3/4 lb (400 grams) beef
  • 3 tbsp prepared curry paste
  • 2 cups coconut milk
  • 6 kaffir lime leaves, torn
  • 1/4 cup ground roasted peanuts
  • 1/4 tsp salt
  • 3 tbsp palm sugar
  • 2 1/2 tbsp fish sauce
  • slices of fresh red chili for garnish

1) Wash the beef, cut into pieces about 3 cm (about 1 inch) thick.

2) Heat 1 cup of coconut milk over medium heat until the oil surfaces. Add curry paste, stir constantly for 2 minutes until fragrant and red oil surfaces. Add the beef, and cook for a further 5 minutes or until done. Add the remaining coconut milk.

3) Season to taste with salt, fish sauce and sugar. Add roasted peanuts, stir well. Reduce the heat and simmer for 15 minutes or until the beef is tender. Stir well to combine. Sprinkle kaffir lime leaves on top, and turn off the heat.

4) Transfer to a serving dish, garnish with red chilies. Serve hot.