Recipe of How To Make Panang Curry Not Spicy

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 Spicy

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

Directions

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.

Recipe can be made with chicken, pork, or other types of beef, as desired.

Info | How To Make Panang Curry Not Spicy

prep: 20 mins cook: 15 mins total: 35 mins Servings: 4 Yield: 4 main dish-size servings

TAG : Chuck And Heather's Panang Curry

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