Name: Penang Curry Recipe
Total time: 60 min
Yield: 4
Cuisine: Malaysian

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How to make Penang Curry Recipe

Alison Adams

Crawler

Malaysian

Red Curry Paste

Roasted peanuts,  chopped

Ayam coconut cream

Grated palm sugar or brown sugar

Fish sauce

Massel beef stock

Vegetable Oil

Beef fillet steak,  trimmed

Kaffir lime leaves,  spine removed,  shredded

Thai Basil Leaves

Steamed basmati rice,  to serve

Combine curry paste and peanuts in a bowl. Heat wok over medium heat until hot. Spoon thick top layer of coconut cream into wok (see note). Cook, stirring, for 8 to 10 minutes or until oil separates and floats to the top. Add curry paste mixture. Cook, stirring, for 2 minutes. Add sugar and fish sauce. Cook for 5 minutes or until sauce reduces slightly. Gradually add remaining coconut cream and stock. Cook for 15 to 20 minutes or until sauce thickens.

step 1

Meanwhile, heat a chargrill or frying pan over medium-high heat. Brush both sides of beef with oil. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover and allow to rest for 5 minutes. Slice into thin strips.

step 2

Add beef, kaffir lime and basil to curry and stir to combine. Spoon curry over rice. Top with chillies and serve.

step 3

Taste

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