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My review
Chuck and Heather's Panang Curry
5
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."
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Ingredients
35 m servings 477Original recipe yields 4 servings (4 main dish-size servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- Recipe can be made with chicken, pork, or other types of beef, as desired.
Nutrition Facts
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Reviews
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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.
9/18/2018
It was edible, but ultimately bland. It needs a lot of things to be correct. Peppers, onions, less curry paste or something. Just wasn’t quite right.
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!