Wednesday, 11 December 2013


Panang Curry - Beef
2 lbs beef (cubed)
1/2 teaspoon ginger (crushed)
2 red chilies
16 ounces coconut milk (thick)
1 tablespoon fresh garlic
1 tablespoon lemongrass (finely shredded)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
4 ounces panang curry paste
1 teaspoon sugar
Brown beef, remove from heat as soon as it's no longer pink outside.
Drain the beef.
Heat curry paste and add ginger, chili, garlic.
Add 2/3 coconut milk and stir.
Add all remaining spices and mix in the rest of the coconut milk.
Add suger and stir well.
Add beef and simmer for 2 minutes.
Use the remaining coconut milk in the can to cook with rice or make dessert.*