- 1 1/2 tablespoons oil
- 500g beef stir-fry strips
- 1 onion, cut into wedges
- 1/4 cup (3 tablespoons) store-bought panang curry paste
- 1 cup (250ml) low-fat coconut milk
- 1/2 cup (125ml) water
- 2 tablespoons sweet chilli sauce
- 3 teaspoons fish sauce
- 250g cauliflower flowerets
- 100g green beans, cut into 5cm lengths
- 2 teaspoons lime juice
- steamed rice, to serve
- Step 1Heat half the oil in a large deep non-stick frying pan over high heat. Cook the meat, in batches, for 2 to 3 minutes minutes, until browned. Remove from heat.
- Step 2Heat remaining oil. Add onion and cook for 2-3 minutes until just tender. Add curry paste, coconut milk, water, sweet chilli sauce, fish sauce and cauliflower. Simmer over medium low-heat for 8-10 minutes. Add beans.
- Step 3Return all of the meat to the pan and cook for a further 5 minutes. Stir through lime juice and serve with rice.
Panang curry paste is drier than other pastes, such as green or red curry, because it is cooked with less coconut. It is mainly served with beef, but also lends itself to seafood or chicken.
- Author: Kate Murdoch
- Image credit: Oliver Ford
- Publication: Taste.com.au