Beef Penang

This traditional beef curry is a filling main meal that is perfect for those night when the weather is cooler.

The ingredient of Beef Penang

• 800g gravy beef chuck steak cut into 3cm pieces
• 400ml coconut milk
• 400ml coconut cream
• 2 tablespoons palm sugar
• 2 tablespoons fish sauce
• 4 kaffir lime leaves torn
• 1 3 cup 55g toasted peanuts
• steamed jasmine rice to serve
• thai basil leaves to serve
• 4 long dried red chillies
• 2 purple asian shallots finely chopped
• 2 garlic cloves finely chopped
• 2 fresh coriander roots and stems finely chopped
• 1 teaspoon coriander seeds
• 1 stalk lemongrass white part only finely chopped
• 1 teaspoon cumin seeds
• 1 2 teaspoon ground nutmeg
• 2 tablespoons finely chopped galangal

The Instruction of beef penang

• to make curry paste place chillies in small heatproof bowl cover with boiling water and soak for 15 minutes drain well then remove and discard seeds finely chop chilli place chilli shallots garlic coriander and seeds lemongrass cumin nutmeg and galangal in a mortar gently pound with pestle until a paste forms
• place beef and coconut milk in a large saucepan over low heat cook covered for 2 hours or until beef is tender remove from heat and set aside to cool slightly
• place coconut cream and curry paste in wok over high heat bring to the boil reduce heat to medium low and cook stirring occasionally for 10 minutes or until cream begins to split add the beef palm sugar fish sauce and lime leaves and cook stirring occasionally for 15 minutes or until sauce thickens slightly remove from heat season with fish sauce and palm sugar add peanuts stir to combine
• serve in bowls with jasmine rice if desired and garnish with thai basil

Nutritions of Beef Penang

calories: 733 013 calories
calories: 50 grams fat
calories: 36 grams saturated fat
calories: 16 grams carbohydrates
calories: 14 grams sugar
calories: n a
calories: 54 grams protein
calories: 134 milligrams cholesterol
calories: 1127 04 milligrams sodium
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calories: nutritioninformation