-
-
My review
Chuck and Heather's Panang Curry
Chuck Mac
"This is a good slow heat curry that will make you sweat! For less or no heat, cut or omit the chile paste. Serve with rice."
Added to shopping list.
Go to shopping list.
Ingredients
35 m servings 477 calsOriginal recipe yields 4 servings (4 main dish-size servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Slice beef against grain into 1/4-inch slices.
- Heat a wok or large skillet over medium-high heat; whisk 1/2 cup coconut milk and curry paste together until simmering, 1 to 2 minutes. Stir in 1/4 cup coconut milk; return curry mixture to a simmer. Repeat with remaining coconut milk returning mixture to a simmer with each addition, 7 to 8 minutes altogether.
- Stir chile paste and beef into curry mixture; simmer just until beef is slightly pink in the center, 4 to 5 minutes. Stir in basil and sugar; cook until beef is soft and cooked through, 3 to 5 minutes more. Serve with cooked rice.
Footnotes
- Cook's Note:
- Recipe can be made with chicken, pork, or other types of beef, as desired.
Nutrition Facts
Per Serving: 477 calories; 38.9 g fat; 30.8 g carbohydrates; 21.8 g protein; 36 mg cholesterol; 309 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 4Most helpful
Most positive
Least positive
Newest
4/5/2016
5 stars for how fast it is to make, and 5 stars for the amazing taste! So delicious! No changes other than garnished with green onions.
5/27/2017
Seriously super simple & savory. Added 1 sliced green bell pepper prior to the beef and turned out excellent. Went well w white rice. Will def make again!