Braised beef panang curry with jasmine rice and sweet peas

Braised beef panang curry with jasmine rice and sweet peas

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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 as little as 4 minutes.

Braised beef panang curry with jasmine rice and sweet peas

Gluten-Free Friendly, Dairy-Free, Soy-Free, Protein Plus

2 Servings, 900 Calories/Serving

25–30 Minutes (Conventional oven)

9 Minutes (Microwave oven)

Take your taste buds on a trip to Thailand with our rendition of this saucy Southeast Asian classic, traditionally a crimson-hued dish. Our green version combines bright lemongrass and sweet coconut milk to infuse braised beef with rich flavor.

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Ingredients

  • In your trays:
  • 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 zest and juice
  • Organic fresh garlic
  • Organic fresh ginger
  • Arrowroot powder
  • Kosher salt and black pepper
  • Turmeric
  • Coriander
  • Cumin
  • Ancho chile powder
  • Cardamom
  • Rice:
  • Jasmine rice
  • Organic peas
  • Extra virgin olive oil

Nutrition per serving

Calories 900, Total Fat 46g (59% DV), Sat. Fat 17g (85% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 1000mg (43% DV), Total Carb. 76g (28% DV), Fiber 7g (25% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 38g
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, Sesame.

Instructions

Choose your heating method

  • 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 and the dish 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 | 9 minutes
Remove the plastic from the tray of 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 and the dish and microwave both for five minutes. Stir the curry, re-cover, and microwave both the rice and the curry 4 minutes more, 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.
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