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Simon Rimmer

Penang Curry


Serves 2 to 3

Ingredients

For the paste

Curry

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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