Panang Beef Curry

Ingredients

• 400 g beef shank/marbled sirloin, cut into pieces
• 3 tbsp Panang curry paste
• 400 ml coconut milk
• torn kaffir lime leaves
• fish sauce, palm sugar
• sliced red spur chilli

Method

• Simmer thick coconut cream with the curry paste until fragrant and oil separates
• Add beef and stir until fragrant; add coconut milk and a little water
• Simmer on low until the beef is fall-apart tender
• Season with fish sauce and palm sugar; add kaffir lime leaves and top with red chilli

How to Choose

Choose bright-red beef shank or marbled sirloin; fragrant green kaffir lime leaves; fresh, rich coconut milk.

Chef's Secret

Secret: simmer low and slow so the beef becomes tender and soaks up the coconut; Panang should be thick, not runny, with a touch more sweetness; tear kaffir lime leaves in at the end for aroma.

Beef shank/marbled sirloin + Panang paste + coconut milk + kaffir lime full set at Fresh Market Online.