Beef Panang Curry - cooking recipe

Ingredients

18 oz beef sirloin steak
1 tbsp kecap manis
1 clove garlic, minced
2 tbsp peanut oil
1/2 cup Panang curry paste
2 tbsp fish sauce
2 tbsp grated palm sugar
8 None fresh kaffir lime leaves, torn
1 (13.5 oz) can coconut milk
3.5 oz Chinese long beans, cut into 3 inch pieces
4 oz fresh baby sweet corn
1 oz coarsely chopped fresh cilantro
1 None fresh long red chili, sliced thinly

Preparation

Combine beef with kecap manis, garlic and 1 tbsp peanut oil in a small bowl. Cover and refrigerate for 1 hour.
Heat remaining oil in a wok over medium heat. Cook curry paste, stirring, until fragrant. Add fish sauce, palm sugar and kaffir lime leaves. Stir-fry for 1 min. Add coconut milk and bring to a boil. Reduce heat and simmer for 10 mins, or until thickened.
Meanwhile, preheat a grill pan (or grill) over high heat and oil. Cook beef to your liking. Cover and let rest for 5 mins. Slice beef thickly.
Add beans and sweet corn to curry. Simmer for about 5 mins, or until just tender.
Serve curry topped with beef, cilantro and chili.