BEEF PANANG CURRY

BEEF PANANG CURRY

INGREDIENTS For the panang paste 1 shallot, chopped 4 garlic cloves, roughly chopped 1 red chilli, halved and deseeded 2 sticks lemongrass, trimmed and roughly chopped 1 tsp chilli flakes 1 whole star anise 1 tsp cumin seeds 1 tsp coriander seeds 1/2 tsp ground cinnamon 2 green cardamom pods, crushed to release inner black seeds only 1 tsp salt 1/2 tsp ground white pepper 4 dry kaffir lime leaves 1 lime, juice only For the curry 100g (3 1/2oz) unsalted (shelled) peanuts 1 tbsp groundnut oil 400ml (13fl oz) tin coconut milk 4 dried kaffir lime leaves 2 tbsp palm sugar or light muscovado sugar 2-3 tbsp fish sauce, to taste 500g (1lb) sirloin steak, trimmed of obvious fat and finely sliced 1 lime, juice only handful basil leaves (preferably Thai basil, but standard is fine) 1 red chilli, finely sliced steamed rice, to serve

HOW TO MAKE 1.To make the panang paste, pound all the ingredients together in a large pestle and mortar for at least 5 minutes to form a paste. Alternatively, use the small bowl of a food processor and pulse-chop until a relatively smooth paste forms, stopping regularly to scrape down the bowl. 2.To make the curry, put the peanuts in a dry frying pan and toast over a low heat for a few minutes, shaking the pan often, until golden and fragrant. Let them cool then roughly chop, or crush in a pestle and mortar. 3.Put the oil in a wok or large, deep-sided frying pan and set on a low-medium heat. Add the panang paste and cook, stirring often, for 5 minutes until fragrant and sizzling. Add the coconut milk and lime leaves and increase the heat. Bubble down for 2-3 minutes until slightly thickened. Stir in the sugar and 2 tbsp fish sauce and continue to simmer for 5 minutes to reduce the sauce. 4.Add the steak and cook for 2-3 minutes more until it no longer looks pink and raw. Add the lime juice, then 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 chilli. Serve hot with steamed rice.