Penang beef curry

Recipe from: 7/1/2007 12:00:00 AM
Ingredients 10
Servings 0
Time

Ingredients

  • 400
    ml
    coconut milk (tin)
  • 1.50
    Tbs
    red curry paste
  • 2
    Tbs
    crunchy peanut butter
  • 1.50
    Tbs
    fish sauce
  • 1
    Tbs
    brown sugar
  • 2
    lime leaves
  • 2
    mediterranean potatoes
  • 1
    c
    carrots
  • 400
    g
    rump
  • jasmine rice (to serve)
 

Method

 

Tip 3 quarters of a 400 ml tin of coconut milk into a medium saucepan over a medium high heat and keep stirring until it starts bubbling.

Then add 1.5 tbsp of red curry paste and cook,stirring for two minutes.

Add 2 tbsp crunchy peanut butter,1.5 tbp fish sauce,1 tbsp brown sugar and 2 lime leaves and cook,stirring for another two minutes.

Add the rest of the coconut milk and 2 small mediterranean potatoes, peeled and chopped into small blocks.

Bring to the boil and simmer until the potato is tender.

Then add 1 cup of peeled and sliced carrots (about 2) and simmer for 5 minutes.

Add 400 g very finely sliced rump and simmer for a further 5 minutes or until just done.
Serve on jasmine rice

 

Read more on: beef
 

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