Ingredients
The following ingredients have 6 Servings
- 2 tablespoons Coconut Oil
- 3 Kaffir Lime Leaves (thinly shredded)
- 2 pounds Beef Chuck (diced 1in thick)
- 16 ounces Coconut Milk
- 1 tablespoon Sukrin Gold
- 2 tablespoons Fish Sauce
- Salt (to taste)
- ¼ cup Peanuts (crushed, to serve)
- 2 cloves Garlic
- ½ small Onion (diced)
- 2 Scallions (roughly chopped)
- 1/2- inch Galangal (chopped)
- 1 Lemongrass Stalk (white part only, cut into 1in lengths)
- 1-2 Bird's Eye Chili
- 1 tablespoon Cilantro (stems only)
- 1 teaspoon Coriander (ground)
- 1 teaspoon Cumin (ground)
- 1 teaspoon Shrimp Paste
- ½ teaspoon Salt
Instruction
- Place all the paste ingredients into a food processor and blend to a paste. You can add 1 tablespoon of water if it needs some help to blend.
- Add the coconut oil to a wok or saucepan and place over high heat.
- Saute the kaffir lime leaves for 1-2 minutes, until fragrant, then add the panang paste.
- Cook out for 5-7 minutes, then add the beef and mix well.
- Once the beef has browned, add the remaining ingredients and reduce the heat to low, partially cover and simmer for 30-45 minutes.
- Once the beef is tender and the sauce has split from the oil and thickened, taste and adjust the seasoning.
- Serve topped with the peanuts and with a side of Keto Cauliflower Rice.
