Penang Curry - Thai

Serves 6

Recipe created by Ross Burden for Taste of Asia in association with Alsace wines. Delicious with Alsace Riesling as the residual sweetness rounds out the lime and chilli flavours.


2 tbsp groundnut oil
225g shredded beef
225ml coconut milk
400g cooked potatoes, cut into chunks
100g roasted cashew nuts
juice of 1/2 lime
1 tsp sugar

For the paste:
3 dried red chillies
7 shallots
7 garlic cloves
5 slices of galangal
1 tbsp lemon grass
4 tbsp coriander root
1/4 tbsp zest lime
5 black peppercorns
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1 tsp shrimp paste


Preparation time: 20 mins
Cooking time: 15 mins
Total time: 35 mins
Ease of Cooking: Easy

1. First make the paste by placing all the ingredients for the spice paste into a blender and blitzing until the mixture forms a paste.

2. Heat the oil in a frying pan and fry the paste for 2 minutes, until aromatic. Add the beef and cook until browned all over, and then add the coconut milk and simmer for 5 minutes.

3. Add the potato and nuts and cook for a further 3 minutes.

4. Add the lime juice and sugar. Serve immediately with rice.

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