Name: Chuck and Heather's Panang Curry
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Beef flank steak - 1 pound; Coconut milk, divided - 2 cups; Green curry paste - 3 tablespoons; Vietnamese hot chile paste (such as sambal oelek) - 4 teaspoons; Chopped fresh basil - 1 tablespoon; White sugar - ½ teaspoon; Cooked rice - 2 cups

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chuck and Heather's Panang Curry

1. Beef flank steak - 1 pound

2. Coconut milk, divided - 2 cups

3. Green curry paste - 3 tablespoons

4. Vietnamese hot chile paste (such as sambal oelek) - 4 teaspoons

5. Chopped fresh basil - 1 tablespoon

6. White sugar - ½ teaspoon

7. Cooked rice - 2 cups

How to cook deliciously - Chuck and Heather's Panang Curry

1. Stage

Slice beef against grain into 1/4-inch slices.

2. Stage

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.

3. Stage

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.