Handy Hints:
- If you cannot find Panaeng Curry Paste, another Thai/Vietnamese-style curry paste will suffice.
- This recipe calls for coconut cream. To obtain coconut cream, simply allow the can of coconut extract to settle, then skim off the top inch - this is the cream. The remainder of the can (milk) is used later in this recipe.
Ingredients:
4 tablespoons Panaeng curry paste
1/2 cup coconut cream
400g beef (rump or skirt steak), cut into thin strips
1 1/2 cups coconut extract
2 tablespoons fish sauce
1/2 sweet potato, cut roughly and microwaved for 2 mins
1 potato, diced and microwaved for 2 mins
1 red chilli, thinly sliced, to garnish
1 tablespoon peanuts to garnish
Directions:
| 1 |
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Heat the coconut cream and stir until an oily surface appears.
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| 2 |
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Add curry paste and fry until fragrant.
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| 3 |
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Add beef strips, and cook for 5 minutes before adding the rest of the coconut extract and remaining ingredients.
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| 4 |
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Stir well and simmer until the meat is tender.
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| 5 |
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Garnish with peanuts and red chillies.
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Submitted by: Amy Mitchell
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