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Beef Pandang
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- Preparation and cooking time
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- Serves 4
Thai Beef pandang
Ingredients
- 400 g Beef brisket sliced into bite size pieces
- 2tbsp Cooking oil
- 2tbsp Panang curry paste
- 1 400ml can of coconut milk - reserve 2 tbsp for garnish
- 1 tbsp fish sauce
- 4 kaffir leaves ( 2 for garnish)
- 2tsp sugar
Method
- STEP 1Heat the oil and stir in the curry paste, cook for 2 minutes
- STEP 2add the beef and cook for 5 minutes stiring occasionally
- STEP 3Transfer to slow cooker, Add the coconut milk, fish sauce, sugar, kaffir leaves cook on a low heat for 5 hours
- STEP 4Garnish with finely sliced kaffir leaves and a drizzle of coconut milk
- STEP 5Serve with jasmine rice
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