Name: Penang beef curry with yellow rice
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 2
Ingredients: 2 tablespoon vegetable oil; 500 gram beef chuck steak, trimmed, cut into 3 cm pieces; 1 medium brown onion, coarsely chopped; 2 clove garlic, crushed; 2 tablespoon red curry paste; 270 millilitre canned coconut milk; 1 tablespoon fish sauce; 1 tablespoon lime or lemon juice; 1 tablespoon brown sugar; 1/2 cup jasmine rice; 1/4 teaspoon ground turmeric; 2 tablespoon natural yogurt, to serve; 2 tablespoon coriander leaves, to serve

Ingredients

2 tablespoon vegetable oil

500 gram beef chuck steak, trimmed, cut into 3 cm pieces

1 medium brown onion, coarsely chopped

2 clove garlic, crushed

2 tablespoon red curry paste

270 millilitre canned coconut milk

1 tablespoon fish sauce

1 tablespoon lime or lemon juice

1 tablespoon brown sugar

1/2 cup jasmine rice

1/4 teaspoon ground turmeric

2 tablespoon natural yogurt, to serve

2 tablespoon coriander leaves, to serve

Method

1.Heat oil in a medium frying pan over moderate heat. Cook beef, in batches, for 4-5 minutes or until seared. Transfer to a medium heatproof bowl.

2.Add onion to pan. Cook and stir for 3-4 minutes or until soft. Add garlic and curry paste; cook and stir for 1 minute or until fragrant. Reserve 1/4 cup of the coconut milk. Add remaining coconut milk, 1/2 cup water, fish sauce, juice and sugar to pan. Stir until combined. Bring to the boil. Return beef to pan. Reduce heat; simmer, uncovered, for 1 hour or until beef is tender.

3.Meanwhile, wash rice in a sieve under cold water until water runs clear. Combine rice, 1/2 cup water, reserved coconut milk and turmeric in a medium saucepan. Cover and place over moderately low heat. Simmer for 10 minutes or until rice is tender. Remove from heat. Stand, covered, for 10 minutes. Using a fork, fluff rice to separate grains.

4.Spoon rice onto a serving plate. Top with curry, yogurt and coriander.

You can add frozen vegies to curry at end of cooking.
Note

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Ingredients

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