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

 

Penang curry

Penang Curry

Method

 
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.

Cooks Notes:
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.

Comments                        add a comment add a comment

 
Be the first to add a comment...
easy
 
Serves: 6
Prep: 20 min
Cook: 15 min
 
 

Ingredients

2 tbsp groundnut oil
225g shredded beef
225ml coconut milk
400g cooked Potatoes, cut into chunks
100g roasted cashew nuts
juice of ½ lime
1 tsp Sugar

For the paste:

3 dried red chilies
7 Shallots
7 garlic clove
5 slices of galangal
1 tbsp Lemon grass
4 tbsp coriander root
¼ tbsp lime zest
5 Black peppercorns
½ tsp Coriander seeds
½ tsp Cumin seeds
1 tsp shrimp paste

 

Top Sponsored Searches

Advertisement

 
 
 
Like this recipe?
 
print Print
 
Print this recipe
 
save Save
 
Save this recipe to My Recipe Book
 
share Share
 
Email to a friend
 
 
 
 
 
Sky Channel 249, Virgin TV 260
UKTV Food On TV Now

UKTV Food  All UKTV