Mid-week Beef Mince Panang Curry

Cook Time 30 minutes

Serves 4

Ingredients

1 tbsp peanut oil

1 onion, sliced

500g beef mince

⅓ cup panang curry paste

270ml can of coconut milk

100g green beans, trimmed, chopped

Juice of 1 lime

1 tbsp sugar

2 tsp fish sauce

1 long red chilli, thinly sliced

To Serve

Coriander, to garnish 

2 soft-boiled eggs

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.