Ingredients
750 g beef rump steak
2 tbsp peanut oil
1 onion, halved, sliced
½ cup desiccated coconut
⅓ cup Panang curry paste
270 ml can light coconut milk
1 tbsp fish sauce
1 tbsp lime juice
1 tsp brown sugar
½ cup fresh coriander leaves
Steamed rice, to serve
Method
- Trim steak. Cut into 2cm-thick slices.
- Heat half the oil in a large, deep frying pan over a high heat. Add beef in three batches. Cook, stirring, for about 3 minutes, or until browned. Remove. Reduce heat to medium.
- Heat remaining oil in same pan. Add onion. Cook, stirring, for about 2 minutes, or until soft. Add coconut and paste. Cook, stirring, for about 1 minute, or until fragrant.
- Return beef to pan with milk. Bring to boil. Simmer, uncovered, for about 5 minutes, or until slightly thickened. Stir in sauce, juice, sugar and half the coriander. Stir until hot.
- Garnish with remaining coriander. Serve with rice.
