Thai Panang Curry with Beef and Red Pepper

Ingredients

• 600 g rump steak, thinly sliced
• 3 tbsp gluten-free panang curry paste
• 400 ml coconut milk
• 2 red peppers, sliced
• 2 tbsp gluten-free fish sauce
• 1 tbsp palm sugar or soft brown sugar
• 4 lime leaves (kaffir)
• 40 g roasted peanuts, roughly chopped
• 1 tbsp coconut oil
• 300 g jasmine rice

Method

1. 1

   Cook the jasmine rice according to packet instructions and keep warm.

2. 2

   Heat the coconut oil in a wok, add the panang paste and fry for 2 minutes.

3. 3

   Add the beef slices and stir-fry for 3–4 minutes until just cooked.

4. 4

   Pour in the coconut milk, add the lime leaves and bring to a gentle simmer for 8 minutes.

5. 5

   Add the red peppers, fish sauce and sugar and cook for a further 5 minutes.

6. 6

   Discard lime leaves, scatter with peanuts and serve with jasmine rice.