Malaysian Penang Beef Curry

Malaysian Penang Beef Curry

Recipe only

This Malaysian Penang beef curry is so, so different from the close neighbor of Thailand. Penang curries tend to be on the mild side with a distinctive sweet taste. Very popular in Thailand because not all Thai's eat spicy food. Again this is a dish which requires a lot of care and love in the preparation, the paste needs to be made at home.

INGREDIENTS

2 tablespoons vegetable oil

2 tablespoons dry curry paste (see below) 750 g beef steak, sliced into strips across the grain

3/4 cup coconut milk

1 tablespoon fish sauce

1 tablespoon palm sugar

3 tablespoons tamarind puree

2 kaffir lime leaves, finely sliced for garnish

1/2 long red chili, seeded and finely sliced for garnish

METHOD

Dry Curry Paste

2 dried long red chilies

2 lemongrass stalks, white part only, finely sliced

3 cm piece, fresh peeled galangal, finely chopped

4 garlic cloves, finely chopped

4 Asian shallots (purple), finely chopped

6 coriander roots, washed, finely chopped

1 teaspoon, shrimp paste

1 teaspoon ground cumin, dry roasted

3 tablespoons unsalted peanuts, chopped

METHOD

1. Deseed the chilies and soak the skins in hot water for 30 minutes. Drain and chop.

2. In a pestle and mortar, pound the chilies, lemongrass and galangal into a smooth paste. Add the remaining ingredients one at a time and pound again till a smooth paste forms, put some elbow grease into it..hhaaaa

3. Use can also use some new technology called a spice grinder to do the work for you, use a little cooking oil to get things going.

Curry

1. Heat the oil in a saucepan or wok and stir-fry the curry paste over a medium heat for 2 minutes or until it becomes fragrant.

2. Add the beef strips and stir for 5 minutes. Add nearly all of the coconut milk, the fish sauce, palm sugar and tamarind puree and reduce to a low temperature, simmer, uncovered for 6-7 minutes. Add a little water to the dish if you feel it is drying out, up to you.

3. When ready, spoon the curry into bowls and top with a drizzle of coconut milk, and sprinkle with the prepared lime leaves and chili. ENJOY.