Penang curry

By: Ross Burden From: Good Food Bites

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This recipe is classed as easy

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3.50 / 5 (2 votes cast)

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Prep time:
20 min
Cook time:
15 min
Serves:
6

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

Ingredients

  • 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:

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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.

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