Paste: Fry your meat in a splash of vegetable oil until cooked through, reduce heat to medium and add your paste and gently cook for a minute to release the flavours & aromas.
Coconut Milk: Add the Coconut Milk and bring up to the boil
Dry Ingredients: Add the herbs & spices and vegetables and simmer for about 10 minutes until all infused with the flavours and cooked through.
Serve over rice
There are many ways you can tailor your own Penang Curry:
• Replace beef with pork, chicken, shrimp or mussels
• Add 1 tbsp of fish sauce and sugar to taste
• Adding cashew nuts adds a different taste and a crunchier texture