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.

Braised beef panang curry with jasmine rice and sweet peas

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Braised beef panang curry with jasmine rice and sweet peas

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

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. 

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Sunbasket 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, Total Fat 49g (63% DV), Sat. Fat 19g (95% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 1280mg (56% DV), Total Carb. 81g (29% DV), Fiber 9g (32% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 36g
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.


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. 


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.