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Add a photoBeef Penang curry (even though this is actually a Thai curry). The melt-in-your-mouth beef was coated in a spicy, salty and sweet coconut gravy and served with the fluffiest Jasmine Rice.
Even though I didn’t have a recipe to work off of last night, I pretty much got the flavours spot-on and I was very impressed. Of course I served this with Jasmine rice as I can’t imagine any other rice with this aromatic curry and I think a poppadom or two would’ve done just perfectly as well!
This great Curry recipe found from Simply Delicious news 24
Ingredients
- 2 onions, finely chopped
- 3 garlic cloves, crushed
- 2 tsp crushed ginger
- 2 tbsp red curry paste
- 2 tins coconut cream
- 2 tbsp fish sauce
- 1.2 kg beef shin, bones removed and meat roughly chopped
- 500ml water
- jasmine rice, to serve
Directions
- 1. Fry the onions, garlic and ginger in a large pot until soft and translucent.
- 2. Add the curry paste and allow to fry for another minute.
- 3. Add the coconut cream and fish sauce and allow to simmer for 3-5 minutes before adding the beef.
- 4. Stir to combine everything then add the water and cover.
- 5. Allow to simmer for 60-90 minutes until the beef is soft and tender.
- 6. Remove the lid from the pot and allow the curry to simmer until the sauce has reduced and thickened.
- 7. Serve with jasmine rice, fresh coriander and chopped chillies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 4 servings | |
| Calories 33 | |
| Calories from Fat 1 | 3% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 767mg | 32% |
| Potassium 193mg | 6% |
| Total Carbs 7.31g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.46g | 2% |
| Protein 1.5g | 2% |
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