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Beef Penang-
Beef Panang is a dry curry, quite concentrated and not soupy. Typically, it is made with beef or chicken. Although, it is great with rice, left over beef panang tastes great in a sandwich with toasted bread.
 
Servings: 2
Prep Time:
 15min
Total Time: 60 minutes
       Ingredients How to?
 
  •  1 lb sliced beef
  •  1 cup coconut milk
  •  1 1/2 tablespoon red curry paste
  •  2 tablespoons fish sauce
  •  2 tablespoons sugar
     

Tips and Techniques: Quick meal --Try your left over panang between two pieces of toast for lunch.

 
  •  Pour 1/2 of the coconut milk in a pan over medium heat. Add curry paste and break it up to mix it with coconut milk. Keep stirring to prevent bottom from sticking and burning.
  •  Lower the heat to simmer if necessary. Simmer until red oil appears.
  •  Add the beef and stir to coat the beef with the curry paste.
  •  Add sugar, fish sauce and the rest of coconut milk. Let it simmer until the beef is tender and the liquid is reduced to a thick sauce.
  •  It should take about half an hour to an hour depending on your heat and the cut of meat.
  •  Add water if your beef is still tough and let the liquid reduce. The finished dish should have a small amount of sauce, not soupy. It should have just a hint of sugar.
  •  Sprinkle the sliced kaffir lime leaves on top. Serve hot with rice.
     
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