Halal Panang Beef Curry With Jasmine Rice Recipe

About this recipe

A rich and aromatic Panang beef curry made with halal-certified beef, creamy coconut milk, and fragrant jasmine rice. Perfect for a satisfying dinner.

Ingredients

• 10 g Kaffir Lime Leaves (Makroot)
• 14 g On1Y Basil Leaves
• 125 g Red Bell Pepper
• 400 ml Klf Coconad Coconut Milk
• 2 packs Nutnack Sweet Chilli Peanuts
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 1 kg Whole Farm Brown Sugar
• 1 pack (1 kg) 921 Extra Long Grain Biryani Basmati Rice

Instructions

1. 1. Set aside about 3 tablespoons of coconut milk. Heat the remaining coconut milk in a medium saucepan or wok over medium heat until small pools of oil appear on the surface, about 3-4 minutes.
2. 2. Add 2 tablespoons of soy sauce to the saucepan and stir well to incorporate. Cook until aromatic, about 4-5 minutes.
3. 3. Add 1 sliced red bell pepper to the saucepan and simmer until nearly cooked through, about 2 minutes.
4. 4. Add 1 sliced red bell pepper, 1-2 tablespoons of soy sauce, and 2 tablespoons of brown sugar. Stir well and let simmer for 3-4 minutes. Taste and adjust seasoning with additional soy sauce or brown sugar if needed.
5. 5. Add 3-4 kaffir lime leaves and simmer until aromatic, about 1-2 minutes.
6. 6. Remove the curry from heat and top with 2 tablespoons of crushed peanuts and 1 handful of basil leaves. Drizzle the reserved coconut milk over the top.
7. 7. Serve the curry hot with 200 g of cooked basmati rice on the side.