Beef panang curry
Thinly sliced beef in creamy curry sauce serve over rice
Ingredients
- 1 can coconut milk
- ⅔ cup panang curry paste
- 1½ pound beef tender cut
- 1 tbsp fish sauce
- 2 tsp sugar
- handful mild pepper sliced
- handful kaffir lime leaves optional
- jasmine rice for serving
Instructions
- In a medium-high heat, simmer 1 can of coconut milk for 15 mins to achieve the thick and creamy consistency. If your coconut comes as a big solid lump in water, use only the milk and discard the coconut water. The coconut water will prolong the simmering time.
- While the coconut milk is thickening, slice up peppers, lime leaves, and thinly sliced beef. Set aside.
- Once the coconut milk is thickened, add in the panang curry paste, fish sauce, and sugar. Cook on a medium-low heat for about 7 minutes. Stir often.
- Turn up the heat to medium. Add the beef and cook for 10 minutes or until the beef is done.
- Sprinkle in sliced peppers and lime leaves. Enjoy!