Nutrition balance score
Unbalanced
Glycemic Index
38
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories717.2 kcal (36%)
Total Fat56 g (80%)
Carbs24.6 g (9%)
Sugars11.7 g (13%)
Protein35.6 g (71%)
Sodium1387.2 mg (69%)
Fiber5.6 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Panang Paste
1shallot
finely chopped
4 clovesgarlic
roughly chopped
1red chilli
halved and deseeded
2 stickslemongrass
trimmed and roughly chopped
1 tspchilli flakes
1star anise
whole
1 tspcumin seeds
1 tspcoriander seeds
½ tspground cinnamon
2green cardamom pods
crushed to release inner black seeds
1 tspsalt
½ tspground white pepper
4dry kaffir lime leaves
1lime
juice only
Curry
Instructions
Step 1
1. To make the panang paste, pound all the ingredients together in a large pestle and mortar for at least 5 to 6 minutes to form a paste. Alternatively, pulse everything in a food processor until a relatively smooth paste forms.
Step 2
2. To make the curry, put the peanuts in a dry frying pan and toast them over a low heat for a few minutes, shaking the pan often, until golden and fragrant. Let them cool, then roughly chop.
Step 3
3. Put the oil in a wok or large, deep-sided frying pan and set on a low-medium heat. Add the panang paste and cook, stirring often, for 5 minutes until fragrant and sizzling. Add the coconut milk and lime leaves and increase the heat. Bubble down for 2-3 minutes until slightly thickened. Stir in the sugar and the fish sauce and continue to simmer for 5 minutes to reduce the sauce.
Step 4
Add the steak and cook for 2-3 minutes or until it no longer looks pink and raw. Add the lime juice, then taste the curry and add a further tbsp of fish sauce if it needs more salt. Remove the curry from the heat and scatter with the peanuts, basil leaves and sliced chili. Serve hot with steamed rice.
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