Author: Arun Kumar

Name: Penang Beef Curry
Prep time: 25 min
Cook time: 6 h
Yield: 4
Ingredients: 2 tbsp vegetable oil; 3 beef cheeks (900g), cut into 6cm pieces; 400ml can coconut milk; 2 tbsp fish sauce; 1 tbsp lime juice; 1 tbsp coconut sugar; extra salted peanuts, steamed broccolini, snow peas and jasmine rice, to serve; Penang curry paste; 1 bunch fresh coriander; 1 eschalot, chopped; 3 makrut lime leaves; 2 cloves garlic; 2 long red chillies, chopped coarsely; 1 stalk lemongrass, white part only, chopped coarsely; 20g galangal or ginger, peeled, chopped coarsely; 1/3 cup (75g) salted peanuts; 2 tsp ground cumin; 1 tsp ground chilli; _ cup (125ml) vegetable oil

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