Being a Malaysian I love food that are spicy and will strong flavors and curry is one of them. I must have them at least once a week if not I will crave for it. I like making most curry paste from scratch if I can find the time and ingredients but if I am crunching for time I will just use the readymade paste. One of my favorite brands is Mea Ploy and it is from Thailand. I will usually keep a tub of it in my fridge so I can use it if I want to cook something quick. They do have a few types of curry paste but I prefer their Panang curry. They are really good and with great flavors. I used beef this time and they do take bit of time to cook them but if you prefer chicken you can always use it. This dish is great to be serve with some savory rice.
1 block of firm tofu – cut into 1” cubes
1 pound of beef – I used flank steak – sliced thinly
1 red pepper – cut into 1” square
1 medium size carrot – cut small
½ cup green peas
2 kaffir lime leaves
1 1/2 cups coconut milk
4 tbsp panang curry paste
1 small onion – diced small
3 cloves garlic - chopped
3 tbsp fish sauce
1 tsp sugar
Salt to taste
1. Pan fried the tofu on both sides until lightly brown and set it aside.
2. Heat up 2 tbsp of oil in a sauté pan and add in the onion and garlic. Stir fry until fragrant and lightly brown. Add in the curry paste. Continue to stir fry until fragrant and add in half a cup of the coconut milk.
3. Continue to cook until you see the coconut milk begin to evaporate. Add in the beef, turn and toss it around the curry paste for 2 minutes.
4. Add in about 2 cups of water, kaffir lime leaves bring it up to boil and cover and let it simmer until the meat is tender.
5. Add in the red pepper, carrot, tofu, the rest of the coconut milk and seasonings. Continue to cook until the carrot and pepper are soft. Lastly add in the green pea. Bring it up to boil and turn off the heat. Check seasonings.
6. Serve with warm rice.