Recipe Cuisine: Thai
Theme: Soul Spicy
Veggie loaded beef curry
By: Emma FINERTY
Ingredients
- Chuck steak 600g diced chunky
- Valcom Panaeng curry paste 1/2 jar
- 400 ml coconut milk can
- 100 ml water
- 2 tbsp fish sauce
- 1 tbsp sugar
- Any herbs on hand I added lemongrass & corriander and lime juice
- Any veggies on hand- I added sweet pot, carrot, capsicum, broccoli, zucchini & onion
Product used in recipe
- VALCOM - CURRY PASTE PANAENG
- SQUID BRAND - FISH SAUCE
- VALCOM - LEMON GRASS
Method
- Sear chuck steak in batches and set aside. Fry curry paste with some coconut milk until fragrant. Add remaining coconut milk, water, herbs, sugar, return beef to pot and simmer 45 min.
- Stir in veg in order of size and estimated cook time. I added sweet pot with 10 mins remaining on chuck cook time , next carrot 5 min, then all the others for extra 5 mins
- Serve with choice of rice, roti
