Penang Curry

Dave DeWitt Leave a Comment

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Penang Curry
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It may seem like cheating, but I like to use canned curry paste for this dish since it avoids the work of chopping and pounding that homemade curry paste involves. This dish takes its name from the northern Malaysian port city, but in Thailand the sauce is creamier and richer than the dry dark curries popular there.



Ingredients


  • 3 cups coconut milk

  • 2 tablespoons coconut cream

  • 1 tablespoon cooking oil

  • 1/4 cup Penang curry paste

  • 1 pound lean beef sliced across the grain into strips approximately 1/4-inch wide

  • 4 kaffir lime leaves, sliced into thin strips

  • 3 to 8 Thai chiles (bird’s eye), sliced thinly



Instructions


To separate the coconut milk and cream, open a can of coconut milk, scoop the cream off the top and reserve.

Heat the oil in a wok or small saucepan over high heat. Add the curry paste and fry for one minute. Add 1/2 cup of the coconut milk and boil for another four minutes or until thickened. Add beef strips and cook until nearly done, then add the remaining coconut milk. Boil together until thickened slightly. Before serving, swirl coconut cream into the curry and garnish with lime leaves and sliced chiles. Serve with fresh white rice.

Servings
4
Servings
4
Penang Curry
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

It may seem like cheating, but I like to use canned curry paste for this dish since it avoids the work of chopping and pounding that homemade curry paste involves. This dish takes its name from the northern Malaysian port city, but in Thailand the sauce is creamier and richer than the dry dark curries popular there.



Ingredients


  • 3 cups coconut milk

  • 2 tablespoons coconut cream

  • 1 tablespoon cooking oil

  • 1/4 cup Penang curry paste

  • 1 pound lean beef sliced across the grain into strips approximately 1/4-inch wide

  • 4 kaffir lime leaves, sliced into thin strips

  • 3 to 8 Thai chiles (bird’s eye), sliced thinly



Instructions


To separate the coconut milk and cream, open a can of coconut milk, scoop the cream off the top and reserve.

Heat the oil in a wok or small saucepan over high heat. Add the curry paste and fry for one minute. Add 1/2 cup of the coconut milk and boil for another four minutes or until thickened. Add beef strips and cook until nearly done, then add the remaining coconut milk. Boil together until thickened slightly. Before serving, swirl coconut cream into the curry and garnish with lime leaves and sliced chiles. Serve with fresh white rice.

Servings
4
Servings
4
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