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Beef panang curry
Fruit and vegetables
1 large
shallot
, roughly chopped
3cm/1.2 in piece
galangal
, peeled and roughly chopped
2
bird's-eye chillies
, seeds removed, roughly chopped
3
garlic
cloves
1
lime
, juice only
small handful
Thai basil
leaves, roughly torn
Tins, packets and jars
400ml/14fl oz
coconut milk
300g/11oz Thai
jasmine rice
, steamed
Cooking ingredients
1 tbsp
soy sauce
2 tbsp
fish sauce
1 tsp shrimp paste (
blachan
)
4 tbsp
tomato purée
1 tbsp
paprika
1 tbsp ground
cumin
1 tbsp ground coriander
½ tsp ground
cinnamon
½ tsp
turmeric
¼ tsp ground
nutmeg
¼ tsp ground
cloves
1 tbsp groundnut oil
1-2 tbsp
fish sauce
Meat, fish and poultry
250g/9oz
beef
fillet, sliced thinly
Other
2 kaffir
lime leaves
, roughly chopped
Back to recipe
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