THE CINNAMON BEEF-SILK

(Our Play on Thai Panang Beef)

THE CINNAMON BEEF-SILK

Ingredients: 500g Beef sirloin (thinly sliced), 400ml Coconut milk, 2 tbsp Panang curry paste, 1 Red onion (sliced into petals), 2 cloves Garlic (minced), 1 tsp Cumin powder, 1 tsp Coriander powder, Fresh Lime leaves, Crushed peanuts...

Ingredients

  • 500g Beef sirloin (thinly sliced)
  • 400ml Coconut milk
  • 2 tbsp Panang curry paste
  • 1 Red onion (sliced into petals)
  • 2 cloves Garlic (minced)
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • Fresh Lime leaves
  • Crushed peanuts

Cooking Method

  1. The Architect Sauté onions and garlic in 1 tbsp oil until they are soft and golden brown.
  2. The Bloom Add the Panang paste and dry spices with a 30ml splash of water; fry until the spicy oils release and perfume the air.
  3. The Swell Pour in 100ml of the coconut milk; stir on high heat until the red oil separates on top.
  4. The Marriage Add the beef slices and the remaining coconut milk; simmer for 15 minutes until the sauce is thick and velvety.
  5. The Finish Top with shredded lime leaves and crushed peanuts for a textured hit.

Cuisine: Asian

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