Watch the Video: https://www.youtube.com... A recipe producing an exquisite dish made utilizing ingredients readily obtainable in most locations. Substitution utilizing any Curry paste, Thai, Malay or Indian and or desired vegetables yields interesting tasty results. 🍴Recipe: https://creativecooks.co.za/recipes Subscribe: https://tinyurl.com/CreativeCookYT —Creative Cooks
1 100 grams
Panang Curry Paste
Green Pepper (sliced)
Yellow Pepper (sliced)
Red Pepper (sliced)
Large Carrots (sliced)
Baby Marrows (sliced)
Large Onion (diced)
Green Beans (sliced in half)
Brown Sugar (Optional)
Fish Sauce (Optional)
In This Recipe
Cut the Rump Steak into medium sized strips and the fat as thinly as possible
The Spice Mix:
Mix the MSG, Garlic Flakes, Ginger and Black pepper in a small bowl
Rinse the rice under cold water, drain and repeat 3 times. Add 4 cups of water to your rice in your rice cooker and steam rice for 20 minutes. Or use the same measurements in your pot on your stove.
Add oil to your pan and allow to heat up.
Batch fry your meat adding soya sauce and spice mix to taste. Remove the meat from the pan once slightly brown and almost cooked.
Add all your vegetables into the pan. Again with a dash of soya sauce and a sprinkle of spice mix.
Add the meat back into the pan again and mix with the vegetables.
Now add the Curry paste and spread into the mix.
Add the coconut cream to your meat and veg. Mix lightly until the coconut cream turns light brown.
Lastly add the fish sauce and brown sugar, distributing evenly through the mix.
Allow to simmer on low for 5 minutes.
Serve with the cooked rice.