Penang beef curry

Name: Penang beef curry
Cuisine: Thai
Ingredients: 3 tablespoons tamarind paste; 1 tablespoon Demerara or palm sugar; 1 tablespoon Demerara or palm sugar; 185 ml/6½ fl oz coconut milk; 3 kaffir lime leaves, finely sliced, or ½ tablespoon lime zest; vegetable oil, for frying; 1 tablespoon Thai fish sauce (nam pla); 1 tablespoon Thai fish sauce (nam pla); 700 g/1 lb 8 oz flank or sirloin beef or buffalo flank steak, cut into thin strips; 700 g/1 lb 8 oz flank or sirloin beef or buffalo flank steak, cut into thin strips; 700 g/1 lb 8 oz flank or sirloin beef or buffalo flank steak, cut into thin strips; 2 tablespoons Penang Curry Paste; 3 kaffir lime leaves, finely sliced, or ½ tablespoon lime zest; 1 large, fresh red chilli, deseeded and finely sliced

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

2 tablespoons Penang Curry Paste
700 g/1 lb

Asia
Malaysia
Thailand
Penang
Main course
Gluten-free

Method

Heat some oil in a wok or heavy-based frying pan and stir-fry the curry paste for about 2 minutes until it releases its fragrance.
Add the beef or buffalo and stir-fry for 5–6 minutes.
Add three-quarters of the coconut milk, the sugar, tamarind paste and fish sauce, reduce the heat and simmer gently for 5–6 minutes. If the mixture is looking too dry, add