Penang Curry - Thai
Recipe created by Ross Burden for Taste of Asia in association with Alsace wines.
Delicious with Alsace Riesling as the residual sweetness rounds out the lime and chilli flavours.
Serves 6
Ingredients
2 tbsp groundnut oil
225g shredded beef
225ml coconut milk
400g cooked potatoes, cut into chunks
100g roasted cashew nuts
juice of 1/2 lime
1 tsp sugar
For the paste:
3 dried red chillies
7 shallots
7 garlic cloves
5 slices of galangal
1 tbsp lemon grass
4 tbsp coriander root
1/4 tbsp zest lime
5 black peppercorns
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1 tsp shrimp paste
Method
Preparation time: 20 mins
Cooking time: 15 mins
Total time: 35 mins
Ease of Cooking: Easy
1. First make the paste by placing all the ingredients for the
spice paste into a blender and blitzing until the mixture forms a
paste.
2. Heat the oil in a frying pan and fry the paste for 2 minutes,
until aromatic. Add the beef and cook until browned all over, and
then add the coconut milk and simmer for 5 minutes.
3. Add the potato and nuts and cook for a further 3 minutes.
4. Add the lime juice and sugar. Serve immediately with rice.