Beef panang curry

• ⏲️ Prep time: 10 min
• 🍳 Cook time: 1 hour
• 🍽️ Servings: 8

Ingredients

• 1 tablespoon vegetable oil
• 1 large shallot, peeled and thin sliced
• ½ teaspoon fine sea salt
• 400ml can of coconut milk (full fat with the cream solid at the top)
• 100g MaeSri Panang Curry Paste available here
• 800-1000g steak cut into chunks or strips (shoulder is preferred)
• ½ teaspoon fine sea salt
• ½ cup chicken stock or water (plus the coconut milk from the can)
• 125ml water with a Chicken Stock Pot dissolved in it.
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• Juice of 1 lime

Garnish and Sides

• Jasmine rice
• Sliced hot chillies (Red Thai “bird’s eye” peppers, or substitute Serrano peppers, or just standard red chillies)
• Slivered kaffir lime leaves (or substitute minced Thai basil)
• Ground peanuts
• Lime wedges

Directions

1. In an Instant Pot set to sauté mode - high, heat the vegetable oil until it starts to shimmer, add the shallot and salt and cook for 3 minutes.
2. Add only the cream from the coconut milk can and the curry paste and cook, stirring for five minutes until it darkens.
3. Add the beef, remaining coconut milk, chicken stock, fish, soy sauces, and the brown sugar, give it all a stir and coat the beef in the sauce.
4. Pressure cook on high for 12 minutes.
5. NPR for 20 minutes, or QR the pressure and simmer on low sauté for 20 minutes if you want a thicker sauce.
6. Slowly add the the pasta water to the pan and mix in increments.
7. Add the lime juice and stir it in.
8. Ladle on a bed of rice, sprinkle fresh chili and peanuts and the remaining garnishes.