Thai
Thai - Curries
Broccoli Curry
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 400g beef sirloin, thinly sliced
- • 300g broccoli, cut into florets
- • 3 tbsp panang curry paste
- • 1 can (400ml) coconut milk
- • 2 tbsp fish sauce
- • 1 tbsp palm sugar
- • 2 kaffir lime leaves, shredded
- • 1 tbsp roasted peanuts, crushed
Preparation Steps
1
Phase 1
Fry the panang curry paste in half the coconut milk until the oil separates and the paste darkens.
2
Phase 2
Add the beef slices and toss them through the paste until lightly seared.
3
Phase 3
Add the remaining coconut milk, fish sauce, and palm sugar; simmer for 6 minutes.
4
Phase 4
Add the broccoli florets and simmer for 4 minutes until tender.
5
Phase 5
Stir in the shredded lime leaves and crushed peanuts, then serve with jasmine rice.