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* Add the second set of recipes - cheddar-crusted-chicken - colcannon-bake - easy-chicken-and-rice-casserole - fall-vegetable-and-chickpea-curry - ham-and-lentil-soup - newfoundland-cod-chowder - panang-style-beef-curry - perfect-potato-salad - turkish-red-lentil-soup - turkish-style-spiced-chicken - turmeric-flatbread - winter-risotto * Add the third set of recipes - beef-and-broccoli - egyptian-lentils - fajitas - irish-potato-casserole - mexican-meat-loaf - smoked-salmon-quiche - tabouleh - tofu-and-cashew-chow-mein * Add the fourth set of recipes - bean-salad - exotic-ginger-cumin-chicken - hakka-style-meatballs - one-pot-chicken-tetrazzini - smoked-salmon-pasta-primavera - spicy-kung-pao-style-chicken - zaatar-chicken-bulgur-bowls Co-authored-by: Joel Maxuel <joel@shell.skynet>
36 lines
1.5 KiB
Markdown
36 lines
1.5 KiB
Markdown
---
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title: Panang-Style Beef Curry
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tags: ['beef', 'curry', 'thai']
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date: 2022-08-09
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author: joel-maxuel
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---
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- ⏲️ Prep time: 10 min
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- 🍳 Cook time: 315 min
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- 🍽️ Servings: 4
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## Ingredients
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- 1/2 lb Ground Beef
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- 1 can (400mL) Coconut Milk
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- 1 Red Chili Pepper
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- 1/2 cup Red Curry Paste
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- 4 tsp Peanut Butter
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- 3/4 cup Jasmine Rice
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- 2 Tbsp Cilantro
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- 1 Sweet Bell Pepper
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- 1/2 Onion (2 oz), chopped
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- 1 Tbsp Garlic Puree
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- 1 oz Peanuts, chopped
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- 1/2 Tbsp Soy Sauce
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- 2 Tbsp Mild Curry Paste
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## Directions
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1. Start rice. While water comes to a boil, core and cut pepper into 1/2 inch pieces. Roughly chop cilantro. Finely chop the chili pepper - remove seeds for less heat.
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2. Add rice to boiling water. Reduce heat to low, cover and cook until rice is tender and absorbed, about 12-14 minutes. Remove from heat and keep covered.
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3. While rice cooks, heat a large non-stick pan over medium-high heat. Once hot, add a tablespoon of oil, then the beef and garlic puree. Cook, breaking up beef into smaller pieces, until no pink remains (4-5 mins).
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4. Add peppers and onions to the pan with beef. Cook, stirring occasionally until softened (2-3 mins). Add mild curry paste, red curry base, soy sauce, peanut butter, and the minced chili pepper. Cook, stirring often, until fragrant (1 min).
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5. Add coconut milk to the pan. Cook, stirring often, until curry thickens slightly (2-3 mins).
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6. Fluff rice with a fork. Add half the cilantro and season, then stir to combine. Divide rice between plates and top with beef curry. Sprinkle peanuts and remaining cilantro over top.
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