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Simon Rimmer

Penang Curry


Serves 2 to 3

Ingredients

For the paste

  • 3 large red dried chilies
  • 7 shallots
  • 7 garlic cloves
  • 5 slices galangal
  • 1 tbsp lemongrass
  • 4 tbsp coriander root
  • ¼ tbsp lime zest
  • 5 black peppercorns
  • ½ tsp coriander seeds
  • ½ tsp cumin seeds
  • 1 tsp shrimp paste (optional)
  • 2 tbsp groundnut oil

Curry

  • 225g shredded beef
  • 400g cooked and chunked potato
  • 225ml coconut milk
  • 1/2 cup roasted cashew nuts
  • juice of half a lime
  • 1 tsp sugar

Method

  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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