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Beef panang curry

A delicious Thai curry that's similar to the better-known red curry, but with a thicker, richer sauce

Ingredients

For the paste
For the curry
To serve
  • 300g/11oz Thai jasmine rice, steamed

Preparation method

  1. For the paste, place all the paste ingredients into a food processor or pestle and mortar and blend (or grind) to a smooth purée.

  2. For the curry, heat a wok until hot, add the oil and beef and stir fry until just browned. Add the paste and cook for 1-2 minutes. Pour in the coconut milk, bring to the boil and then simmer for 2-3 minutes.

  3. Add fish sauce and lime juice to the curry, to taste.

  4. Ladle the stir fry into bowls and top with the Thai basil leaves. Serve with the Thai jasmine rice.

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This recipe is from...

Saturday Kitchen Best Bites Episode 35 bbc_one Saturday Kitchen Best Bites

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10:20am Sunday 21 September

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