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Penang Curry


  • For the paste

  • Curry


  • 1.

    First make the paste by blending the dried chilies, shallots, garlic, galangal, lemongrass, coriander root, lime zest, black peppercorns, coriander seeds, cumin seeds and shrimp paste and fry this in a little oil. 

  • 2.

    Add the beef and brown then add the coconut milk and simmer 5 minutes. 

  • 3.

    Add the potato and nuts and cook for a further 3 minutes.  Sharpen with a squeeze of lime and the sugar. Serve immediately with rice.

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» Top Wine Matches For This Recipe

Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with Penang Curry.


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