Thick Panang Beef Curry with Kaffir Lime and Crushed Peanuts

What you need

• 1 can (13.5 oz) full-fat coconut milk, 400 ml, not shaken
• 3 tbsp panang curry paste, about 45 g
• 400 g (14 oz) beef sirloin, sliced across the grain, 3 mm (1/8 in) thick
• 1 tbsp palm sugar, grated, or brown sugar
• 2 tbsp fish sauce
• 6 leaves kaffir lime leaves, 4 torn, 2 sliced into very fine threads
• 2 tbsp roasted peanuts, finely crushed
• 1 red chili, thinly sliced, for garnish
• jasmine rice, cooked, for serving

Method

Restated from the original video

1. 1

   Without shaking the can, scoop the thick cream from the top into a wok or wide pot, about 150 ml (2/3 cup). Keep the thinner milk left in the can.

2. 2

   Heat the cream over medium heat, stirring, until it bubbles and the fat begins to separate, 3-4 min.

3. 3

   Add the curry paste and fry, stirring, until darker and very fragrant, 3-4 min.

4. 4

   Stir in the peanuts, the torn lime leaves, the palm sugar and the fish sauce.

5. 5

   Add the beef and stir for 1 min to coat each slice in the paste.

6. 6

   Pour in the remaining coconut milk. Simmer gently, stirring now and then, until the beef is tender and the sauce is thick enough to cling, 8-10 min.

7. 7

   Taste and balance with more fish sauce or palm sugar.

8. 8

   Spoon the curry over rice. Top with the sliced chili and the shredded lime leaves.

Imported from andy-cooks.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.