PENANG BEEF CURRY

1. Place rice in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook on low heat for 10-15 minutes. Remove from heat, stand for 5 minutes.

2. Marinate steaks with garlic, fish sauce, sugar and oil.

3. Blend curry paste ingredients with 1/4 cup water until smooth, using a stick mixer. Dice pumpkin into 2cm cubes.

4. Heat a saucepan with oil over medium heat, add curry paste and pumpkin. Cook for 1-2 minutes then add coconut milk and 200ml water. Simmer, covered, for 15 minutes, or until pumpkin is tender. Trim sugar snaps, halve corn lengthways. Add to curry for last 5 minutes.

5. Heat a large pan over medium-high heat. Cook beef for 3-4 minutes on each side, or to your liking. Allow to rest before slicing.

6. Top curry with sliced beef and reserved coriander. Serve over rice.


Tip!
Season curry with fish sauce right at the end to suit your taste!
Blend paste, using a small processor if preferred.

300g basmati rice

600g beef rump steaks
1 garlic clove, crushed
1 tbsp fish sauce
1 tbsp brown or palm sugar
1 tbsp oil, for cooking

curry paste
1 pk coriander, stems (reserve leaves)
1 lemongrass, white end chopped
1/2 red onion, chopped
2 garlic cloves, peeled
40g roasted peanuts
1/2 tsp chilli flakes
1 tsp ground turmeric
3 tbsp fish sauce

2 kaffir lime leaves

1/2 butternut pumpkin
1 tbsp oil, for cooking
400ml coconut milk
125g sugar snaps
1 punnet baby corn