Chuck and Heather's Panang Curry

Chuck and Heather's Panang Curry

Recipe by Chuck Mac from allrecipes.com

Dinner 35 Mins.

Ingredients

4

4 servings

  • 1 pound beef flank steak
  • 2 cups coconut milk, divided
  • 3 tablespoons green curry paste
  • 4 teaspoons Vietnamese hot chile paste (such as sambal oelek)
  • 1 tablespoon chopped fresh basil
  • ½ teaspoon white sugar
  • 2 cups cooked rice

Instructions

  • 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.

Nutritional Facts

Per 4 servings

  • Calories: 477
  • Carbohydrate: 31g
  • Fat: 39g
  • Fiber: 2g
  • Protein: 22g
  • Sugar: 2g

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