Penang curry

Fast, fragrant and full of flavour, this simple but sensational curry from Ross Burden is sure to become a favourite
By Ross Burden
Penang curry
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 2 tbsp groundnut oil
  • 225 g shredded beef
  • 225 ml coconut milk
  • 400g cooked potatoes, cut into chunks
  • g roasted cashew nuts
  • juice of ½ limes
  • 1 tsp sugar

For the paste:

  • 3 dried red chillies
  • 7 shallots
  • 7 clove garlic
  • 5 slices of galangal
  • 1 tbsp lemongrass
  • 4 tbsp coriander roots
  • ¼ tbsp lime zest
  • 5 black peppercorns
  • ½ tsp coriander seeds
  • ½ tsp cumin seeds
  • 1 tsp shrimp paste

Tips and Suggestions

This dish is a typical curry from the South. Coriander seeds and Cumin seeds are not commonly used in the North. Traditionally peanuts would be used in this dish but Ross is allergic to them so he uses cashew nuts.


1. First make the paste by placing all the ingredients for the spice paste into a blender and blitzing until the mixture forms a paste.

2. Heat the oil in a frying pan and fry the paste for 2 minutes, until aromatic. Add the beef and cook until browned all over, and then add the coconut milk and simmer for 5 minutes.

3. Add the potato and nuts and cook for a further 3 minutes.

4. Add the lime juice and sugar. Serve immediately with rice.

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