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Chuck and Heather's Panang Curry
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Versatile Thai green curry with choice of protein and veggies for a customized meal.
Ingredients:
  • 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
  • 0.5 teaspoon white sugar
  • 2 cups cooked rice
Instructions:
  • Cut beef into thin 1/4-inch slices across the grain.
  • Heat a wok or large skillet over medium-high heat. Whisk together 1/2 cup coconut milk and curry paste until simmering, about 1 to 2 minutes. Gradually stir in the remaining coconut milk, returning the mixture to a simmer with each addition. This process should take about 7 to 8 minutes in total.
  • Combine the chile paste and beef with the curry mixture, simmer until the beef is slightly pink in the center for 4 to 5 minutes. Add basil and sugar, and continue cooking until the beef is tender and fully cooked, about 3 to 5 minutes. Serve with cooked rice.

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