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Penang curry with beef

black bowl with Penang Curry Beef and rice on the side

I love this Penang beef curry. The spice blend has warm undertones, although I like to ramp up the heat by adding a few chillies. My spice blends are generally mild, so you may add as much chilli as you like.

This Thai crry dish couldn’t be easier and will definitely satisfy a craving for Thai takeaway food.

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Never heard of Penang Curry? Next time you’re at a Thai Restaurant, give it a try, and do the taste test to see how close we are with this recipe.

The recipe for Penang curry with beef has a good punch of flavour from the Kafir lime leaves, and even though my spice blend has some dry leaves in it, you may need to add a couple of fresh ones to get that amazing lime flavour. This curry is usually served in small quantities with loads of Thai sticky rice.

black bowl with Penang Curry Beef and rice on the side

Penang Curry

4.75 from 4 votes

5 stars tells us you love the recipe

becs-table.com.au
I love this Penang beef curry. The spice blend on its own has warm undertones, although I like to ramp up the heat by adding a few chillies.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Difficulty Easy
Course Dinner, Lunch
Cuisine Asian
Servings 4
Method Thermomix and Conventional

Equipment

  • 1 Thermomix or Wok

Ingredients
  

  • 20 g peanut oil or similar
  • 10 g Penang curry powder from Bec’s Spice book or a shop-bought option
  • 1 tsp grated palm sugar
  • 2 lime leaves deveined and shredded
  • 1 cup green beans or similar stir fry greens
  • 5 g fish sauce
  • 100 g coconut cream
  • 1 red chilli optional
  • ½ red capsicum optional
  • 300 g finely sliced beef
  • Handful of chopped coriander leaves or parsley to garnish.

Instructions
 

Thermomix Method

  • Add the peanut oil and Penang powder to the TM bowl and set for 4 minutes/to Varoma Temp/speed slow.
  • Add the lime leaves, beans, fish sauce, coconut cream, red chili and/or capsicum if using and palm sugar, place the simmering basket on top of the lid, cook for 4 minutes/ 100°C reverse speed+ 1
  • With the simmering basket on top of the lid, add the beef and cook for a further 6 mins/ 100°C/reverse speed + 1
  • Garnish and serve with steamed veg and rice or noodles.

Conventional method

  • Heat a little oil and spice mix in the wok over a medium heat. Stirring all the time gently cook till toasted.
  • Add the coconut cream and palm sugar, cook till the palm sugar has dissolved.
  • Add the remainder if the ingredients, cook till beef is cooked through. Should only take 8 – 10 minutes.
  • Garnish and serve with steamed veg and rice or noodles.

Notes

Please note:  If you double this recipe you will need to test cooking times.

Want to know more?

The recipe for Bec’s spice blend is available at our online store

2 Comments

  1. Hi Bec
    I am making this now, wanted to double check it’s only 100g of coconut milk, it doesn’t seem enough?

    1. Hi Louise,
      100g should be fine. Are you using cream or milk? Let me know if you have any issues. This recipe is traditionally served with sticky rice. More rice than curry as a rule. 😉

4.75 from 4 votes (4 ratings without comment)

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