Penang Curry

Ingredients

Curry paste
1/3 cup dried chillies soaked until soft and seeds removed
1 tsp salt
2 tsps galangal cut into matchsticks
2 tbsps lemongrass cut into rounds
1 tbsp cilanto root
1 tsp toasted coriander seeds
1 tsp toasted cumin seeds
2 tbsps crushed garlic
2 tbsps shallots
1 tbsp roasted peanuts
1 tsp shrimp paste

Ingredients
2 cups coconut milk
1 tbsp shredded lime leaves
1 tsp palm sugar
2 tbsps fish sauce
500g sliced beef (I used rump for this)
Olive oil
1 cup raw peanuts

Method

Make the curry paste by pounding the softened chillies in a pestle and mortar until they look like a paste.
Roast the cumin and coriander seeds and add to the pestle and mortar.
Add the cilantro root and galangaland palm sugar making a paste, this will take time and then add the roasted peanuts and shrimp paste.
When you have finished you should have a thuck paste that smells divine!
Using a litlle oil fry off the beef strips in batches and then add the curry paste coating everything.
Add the coconut milk a 1/4 cup at a time and cook it through. Add the fish sauce.
Cook for 5 minutes and serve with broccoli and cauliflower rice as I have or jasmine rice.
I finish off with raw peanuts for added texture nut thats optional.

Notes

I made the curry paste myself but you can buy some really good ready made ones if you are time poor or just want to make it nice and simple.
This is a dry curry so there should not be lots of sauce when you are finished making it.
Enjoy.

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