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Beef Panang Curry recipe
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(Panang Neur)
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| Panang curry is slightly different from the other coconut milk curries in that it has a thicker sauce from an amazing array of dried spices. It combines some herbs such as basil leaves , red chilli and kaffir lime leaves. |
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| Ingredient |
| 400 grams beef tenderloin, sliced |
| 2 tablespoons panang curry paste |
| 2 tablespoons vegetable cooking oil |
| 150 gms coconut milk |
| 2 tablespoons palm sugar |
| 2 tablespoons fish sauce |
| 10 basil leaves |
| 1 red chilli, sliced |
| 3 kaffir lime leaves |
| Preparation |
| 1. Heat the oil in a wok and fry the curry paste for one minute, then pour in the coconut milk and boil. |
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| 2. Add beef and season with palm sugar and fish sauce. |
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| 3. Once the beefs are cooked, then add basil, chilli and kaffir lime leaves. Transfer to a serving bowl. Serve with steamed rice is also a good way to enjoy this recipe. |
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