Beef Panang Curry

• 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

1. Combine beef with kecap manis, garlic and 1 tbsp peanut oil in a small bowl. Cover and refrigerate for 1 hour.
2. 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.
3. 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.
4. Add beans and sweet corn to curry. Simmer for about 5 mins, or until just tender.
5. Serve curry topped with beef, cilantro and chili.

beef sirloin steak, manis, clove garlic, peanut oil, panang curry, fish sauce, palm sugar, fresh kaffir lime leaves, coconut milk, beans, baby sweet corn, fresh cilantro, long red chili

Taken from recipes-plus.com/api/v2.0/recipes/36724 (may not work)