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Chuck and Heather's Thai Panang Curry

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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
35 min
SERVINGS
4 servings
Dinner
Chuck and Heather's Thai 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
  • 1/2 teaspoon white sugar
  • 2 cups cooked rice
Instructions
1
Cut the beef into thin strips, cutting across its natural fibers to make it more tender.
2
Preheat a large cooking vessel, such as a wok or skillet, over an elevated heat setting; combine 1/2 cup of coconut milk and curry paste in the vessel, stirring constantly until it reaches a simmering state, approximately 1 to 2 minutes. Gradually add the remaining 1/4 cup of coconut milk, stirring continuously until the mixture reaches a simmer once more. Repeat this process 7 to 8 times, each time returning the mixture to a simmer.
3
Combine the chile paste and beef strips in the curry mixture, allowing it to cook just until the beef reaches a slightly pink color at its center, around 4 to 5 minutes. Stir in the basil leaves and sugar; continue cooking until the beef is fully cooked and tender, adding an additional 3 to 5 minutes.
4
Serve the dish with a side of cooked rice.