Chuck And Heather's Panang Curry
Serves: 2
Irma Bergnaum
1 January 1970
Based on User reviews:
52
Spice
64
Sweetness
41
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cups
Coconut Milk (divided)3 tbsps
Green Curry Paste1 tbsp
Basil (chopped fresh)1 tsp
White Sugar2 cups
Cooked RiceDirections:
1
Slice beef against grain into 1/4-inch slices
2
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
3
Stir in 1/4 cup coconut milk; return curry mixture to a simmer
4
Repeat with remaining coconut milk returning mixture to a simmer with each addition, 7 to 8 minutes altogether
5
Stir chile paste and beef into curry mixture; simmer just until beef is slightly pink in the center, 4 to 5 minutes
6
Stir in basil and sugar; cook until beef is soft and cooked through, 3 to 5 minutes more
7
Serve with cooked rice