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Beef Penang curry

Name: Beef Penang curry
Cook time: 25 min
Yield: 4

with rice

Ready in around 25 mins

RECIPE FACT:

Penang is known for being the food paradise of Malaysia with a wealth of street food or hawker food that emphasises noodles, spices, and fresh seafood. Penang’s cuisine reflects the Chinese, Nyonya, Malay and Indian ethnic mix of Malaysia, as well as influences from Thailand.

Nutritional Info:

Energy: 2877kj (687Kcal)
Protein: 40g
Carbohydrate: 69g
Fat: 29g
Contains: Fish, Peanuts

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE RICE:

Empty the basmati rice into a medium sized pot with a tight-fitting lid and add 500 ml of warm water. Place pot on stovetop and bring to the boil over a high heat. Once the rice is boiling place lid on the pot and reduce the heat to low and cook for 12 mins. Turn off the heat and let stand for 4 mins covered. Remove the lid and fluff the rice with a fork.
2. TO PREPARE THE BROCCOLI AND CARROT:

Peel and grate the carrot. Cut the broccoli into very small pieces. Trim the end of the bok choy and discard then cut both stem and stalk into 1 cm strip. Remove the coriander leaves from their stalk and roughly chop.
3. TO MAKE THE PENANG CURRY:

Heat 1 tbsp of oil in a large non-stick frying pan over a medium-high heat. When the pan is hot add the broccoli and cook for 3- 4 mins stirring often. Add the grated carrot and bok choy and cook for 1-2 mins, remove veggies from the pan. Heat 1 tbsp of oil in the frying pan over a medium to high heat. When the pan is hot add the slow cooked beef and cook for 1-2 mins then add the Penang sauce and cook for 1 min. Reduce the heat to medium and add the coconut milk and cooked vegetables. Bring to a simmer then cook for 1-2 mins then season with salt and pepper.
TO SERVE:

Divide steamed rice between bowls then top with slow cooked beef Penang curry then finish with chopped coriander and toasted peanuts.