Chuck And Heather's Panang Curry
So panang is a type of thai thick reddish light brown curry paste with a salty sweet and beautiful nutty peanut flavor.
Recipe Summary Chuck And Heather's Panang Curry
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.Ingredients | How To Make Panang Curry Not Spicy1 pound beef flank steak2 cups coconut milk, divided3 tablespoons green curry paste4 teaspoons Vietnamese hot chile paste (such as sambal oelek)1 tablespoon chopped fresh basil½ teaspoon white sugar2 cups cooked riceDirectionsSlice 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.Recipe can be made with chicken, pork, or other types of beef, as desired.Info | How To Make Panang Curry Not Spicyprep: 20 mins cook: 15 mins total: 35 mins Servings: 4 Yield: 4 main dish-size servings
TAG : Chuck And Heather's Panang CurryWorld Cuisine Recipes, Asian,