Braised beef panang curry with jasmine rice and sweet peas

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fresh & Ready

Delicious, chef-crafted meals straight from our kitchen to your oven for when you want the night off. Just heat up and eat up in under 10 minutes.

Braised beef panang curry with jasmine rice and sweet peas

Dairy-Free, Gluten-Free, Soy-Free

2 Servings, 920 Calories/Serving

25–30 Minutes (Conventional oven)

8–10 Minutes (Microwave oven)

Our gluten-free, dairy-free rendition of this classic curry features fall-apart-tender braised beef coated in an eye-opening sauce of coconut milk, lemongrass, and spices.

Ingredients

Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your box.

In your beef panang curry:
Braised beef shoulder
Coconut milk
Diced tomatoes
Organic onion
Organic bell pepper
Diced mild green chiles
Lemongrass
Extra virgin olive oil
Lime juice
Organic fresh garlic
Organic fresh ginger
Arrowroot powder
Kosher salt
Turmeric
Coriander
Cumin
Ancho chile powder
Cardamom
Lime zest
Black pepper
In your rice:
Jasmine rice
Organic peas

Nutrition per serving

Calories: 920, Protein: 36g (72% DV), Fiber: 9g (36% DV), Total Fat: 49g (75% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 19g (95% DV), Cholesterol: 70mg (23% DV), Sodium: 1280mg (53% DV), Carbohydrates: 81g (27% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (coconut)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

Wash produce before use

Choose your heating method

Our favorite method for this dish is the microwave.

Conventional oven | 25–30 minutes

Heat the oven to 425°F.
Remove the plastic from the tray of curry. Transfer the rice to an ovenproof dish and sprinkle with 1 tablespoon water. Cover the tray of curry and the dish of rice with foil and bake both for 15 minutes. Stir the curry, re-cover, and bake both the rice and the curry 10 to 15 minutes more, until heated through.

Microwave oven | 8–10 minutes

Remove the plastic from the tray of beef panang curry. Transfer the rice to a microwave-safe dish and sprinkle with 1 tablespoon water. Place a damp paper towel over the top of the tray of curry and the dish of rice. Microwave the curry for 5 minutes. Stir, re-cover, and microwave both the curry and the rice for 3 to 5 minutes, or until heated through.

Serve

Season the beef panang curry to taste with salt and pepper. Transfer the rice to individual plates or bowls, top with the curry, and serve.

Ovens may vary. The foods in your tray have been prepared for you to enjoy fresh; do not freeze. Per USDA recommendations, heat to at least 165°F. Do not expose tray to open flame or direct contact with heating element.