Chuck and Heather's Panang Curry
Ingredients
- 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
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Instructions
- 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.
Source
Original recipe: View Original