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.

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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

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