Panang steak and bell pepper curry with rice two ways

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

Panang steak and bell pepper curry with rice two ways

Customer Favorite

Panang steak and bell pepper curry with rice two ways

Gluten-Free Friendly, Dairy-Free, Soy-Free, <600 Calories, Protein Plus

2 Servings, 800 Calories/Serving

30–40 Minutes

An easy paleo-friendly, gluten- and dairy-free curry infused with fresh lemongrass, ginger, and lime leaves? It’s no wonder this has become such a customer favorite.

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In your bag

1 bag serves 2 (2 bags serve 4)
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 bag.
  • 1½ cups jasmine rice*
  • 1 head cauliflower
  • 1 yellow onion
  • 1 lime
  • 2 kaffir (makrut) lime leaves
  • 2 red bell peppers
  • ⅓ cup roasted cashews
  • 6 or 7 sprigs fresh basil
  • 1 pound top sirloin steak strips
  • Sunbasket panang curry paste (lemongrass - diced green chiles - fresh ginger - fresh garlic - olive oil - turmeric - coriander - cumin - cardamom - ancho chile powder - salt)
  • 1 cup diced tomatoes
  • 1 cup coconut milk
  • ½ cup peas*
  • 1 tablespoon sambal oelek (optional)
  • *Not paleo; omit for a paleo-strict version.

Nutrition per serving

Calories 590, Total Fat 30g (38% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 100mg (33% DV), Sodium 530mg (23% DV), Total Carb. 39g (14% DV), Fiber 11g (39% DV), Total Sugars 15g (Incl. 0g Added Sugars, 0% DV), Protein 44g
Contains: Tree Nuts


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the jasmine rice

  • In a fine-mesh strainer, rinse the jasmine rice.
In a medium sauce pot, combine the rice and 2¼ cups water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the jasmine rice cooks, prepare the cauliflower “rice.”


Prep and cook the cauliflower “rice”

  • Cut the cauliflower into florets, discarding any leaves or thick stalks. Cut the florets into corn-kernel-sized pieces.
In a large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the cauliflower “rice,” season lightly with salt, and cook, stirring occasionally, until the cauliflower starts to soften, 3 to 5 minutes. Transfer to a medium bowl and cover partially to keep warm. Do not clean the pan.
While the cauliflower “rice” cooks, prepare the curry ingredients and garnishes.


Prep the curry ingredients and garnishes

  • Peel and thinly slice the yellow onion.
  • Zest the lime.
  • Juice the lime.
  • Tear the lime leaves in several places, keeping the leaves whole.
  • Remove the stems, ribs, and seeds from the bell peppers; coarsely chop the peppers.
  • Coarsely chop the cashews.
  • Strip the basil leaves from the stems; coarsely tear the leaves.


Sear the steak

  • Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
In the same pan used for the cauliflower, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer the steak to a plate. Do not clean the pan.


Cook the curry

In the same pan used for the steak, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the curry paste and tomatoes and cook until fragrant, 1 to 2 minutes.
Add the coconut milk, lime zest, and lime leaves and bring to a boil. Reduce to a simmer and add the bell peppers, peas, steak, and any accumulated juices. Cook, stirring occasionally, until the steak is cooked through, 2 to 3 minutes. Remove from the heat and stir in the lime juice and as much sambal oelek as you like. Discard the lime leaves and season the curry to taste with salt and pepper.


Transfer the jasmine rice and cauliflower “rice” to individual bowls and top with the curry. Garnish with the cashews and basil and serve.
Kids Can!
  • Rinse the jasmine rice.
  • Juice the lime.
  • Tear the lime leaves.
  • Strip and tear the basil leaves.
  • Serve the meal.