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
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.