Recipe by Justine Schofield, Featured on Everyday Gourmet
Serves 4 | Prep 10 | Cook 30 mins
Ingredients:
⅓ cup AYAM™ Panang Curry Paste
270ml AYAM™ Coconut Milk
2 tsp AYAM™ Fish Sauce
1 tbsp peanut oil
1 onion, sliced
500g beef mince
100g green beans, trimmed, chopped
Juice of 1 lime
1 tbsp sugar
1 long red chilli, thinly sliced
Coriander, to garnish
2 soft-boiled eggs, to serve
Steamed jasmine rice, to serve
Crushed toasted peanuts, to garnish
Method:
Heat peanut oil in a large pan or sauté pan over high heat. Add the mince and cook until browned and slightly crisp, breaking it up with a wooden spoon. Add the onion and cook until softened and slightly caramelised.
Stir in the Panang curry paste and cook for 1–2 minutes until fragrant, then add the coconut milk, stirring to combine. Bring to a gentle simmer. Add the green beans and cook for 3–4 minutes, until just tender.
Stir in the lime juice, sugar, and fish sauce. Taste and adjust seasoning if needed.
Spoon the curry over steamed jasmine rice. Top with halved soft-boiled eggs, sliced red chilli, fresh coriander, and crushed toasted peanuts.
Serves 4 | 
Prep 10 | 
Cook 30 mins 
