Penang curry

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By: Ross Burden From: Good Food Bites

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This recipe is classed as easy

Rating 3.08 / 5 (12 votes)

Prep time:
20 min
Cook time:
15 min

Fast, fragrant and full of flavour, this simple but sensational curry from Ross Burden is sure to become a favourite


1. First make the paste by placing all the ingredients for the spice paste into a blender and blitzing until the mixture forms a paste.

2. Heat the oil in a frying pan and fry the paste for 2 minutes, until aromatic. Add the beef and cook until browned all over, and then add the coconut milk and simmer for 5 minutes.

3. Add the potato and nuts and cook for a further 3 minutes.

4. Add the lime juice and sugar. Serve immediately with rice.


  • 2 tbsp groundnut oil
  • 225 g shredded beef
  • 225 ml coconut milk
  • 400g cooked potatoes, cut into chunks
  • g roasted cashew nuts
  • juice of ½ limes
  • 1 tsp sugar

For the paste:

Tips and suggestions

This dish is a typical curry from the South. Coriander seeds and Cumin seeds are not commonly used in the North. Traditionally peanuts would be used in this dish but Ross is allergic to them so he uses cashew nuts.

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