- Serves 4
- 15 mins to prepare and 25 mins to cook
- 545 calories/serving
For the Panang paste
- One shallot, chopped.
- Four garlic cloves, roughly chopped
- One red chili halved and deseeded
- Two sticks of lemongrass, trimmed and roughly chopped.
- 1 tsp chili flakes
- One whole star anise
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp ground cinnamon
- Two green cardamom pods, crushed to release inner black seeds only
- 1 tsp salt
- ½ tsp ground white pepper
- Four dry kaffir lime leaves
- One lime, juice only
For the curry
- 100g unsalted peanuts, shelled
- 1 tbsp groundnut oil
- 400ml tin coconut milk
- Four dried kaffir lime leaves
- 2 tbsp palm sugar or light muscovado sugar
- 2-3 tbsp fish sauce, to taste
- 500g sirloin steak, trimmed of noticeable fat and finely sliced
- One lime, juice only.
- Handful basil leaves (preferably Thai basil, but the standard is acceptable)
- One red chili, finely sliced
- steamed rice to serve
- To make the Panang paste, pound all the ingredients together in a large pestle and mortar for at least 5 mins to form a paste.
- Alternatively, use the small bowl of a food processor and pulse-chop until relatively smooth paste forms, stopping regularly to scrape down the bowl.
- To make the curry, put the peanuts in a dry frying pan and toast over low heat for a few minutes, shaking the pan often until golden and fragrant.
- Let them cool, then roughly chop or crush them in a pestle and mortar.
- Put the oil in a wok or large, deep-sided frying pan and set on low-medium heat.
- Add the Panang paste and cook, often stirring, for 5 mins until fragrant and sizzling.
- Add the coconut milk and lime leaves and increase the heat.
- Bubble down for 2-3 mins until slightly thickened. Stir in the sugar and 2 tbsp fish sauce and continue to simmer for 5 mins to reduce the sauce.
- Add the steak and cook for 2-3 mins more until it no longer looks pink and raw.
- Add the lime juice, taste the curry and add a further tbsp of fish sauce if it needs more salt.
- Remove from the heat and scatter with the peanuts, basil leaves, and sliced chili. Serve hot with steamed rice.
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