I love this beef curry. The spice blend on its own has warm undertones, although I like to ramp up the heat by adding a few chillies I make all my spice blends mild, so you add as much chilli as you like.

This dish couldn’t be easier and will defiantly satisfy any cravings for Thai.

I know a lot of people have never heard of Penang Curry, next time you’re at a Thai Restaurant see if you can see it on the menu.   I’ve been told this recipe is better than any eaten from a takeaway. 

The recipe has a good punch of flavour from the Kafir lime leaves, and even though my spice blend has some dry in it, you need to add a couple of fresh to get that amazing lime flavour. 

Fresh Beef Penang Curry
Penang Curry
Recipe type: Main
: Asian
Serves: 4
  • 20 g peanut oil or similar
  • 10 g Penang curry powder
  • 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.
  1. Thermomix Method
  2. Add the peanut oil and Penang powder to the TM bowl and set to Varoma Temp for 4 minutes speed slow.
  3. Add the lime leaves, beans, fish sauce, coconut cream, red chili and/or capsicum if using and palm sugar, cook for 4 minutes 100 c reverse speed+ 1
  4. Add beef and cook for a further 6 mins 100c reverse speed + 1
  5. Garnish and serve with steamed veg and rice or noodles.
  6. Conventional method
  7. Heat a little oil and spice mix in the wok over a medium heat. Stirring all the time gently cook till toasted.
  8. Add the coconut cream and palm sugar, cook till the palm sugar has dissolved.
  9. Add the remainder if the ingredients, cook till beef is cooked through. Should only take 8 – 10 minutes.
  10. Garnish and serve with steamed veg and rice or noodles.





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