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Thai steak panang curry with jasmine rice

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

Customer Favorite

Thai steak panang curry with jasmine rice

Dairy-Free, Gluten-Free, Soy-Free

2 Servings, 840 Calories/Serving

20 – 35 Minutes

In this gluten- and dairy-free Thai-inspired curry, we swap out the traditional peanuts for cashews, and add punch with fresh green chiles and fragrant lime leaves.

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In your bag

1 bag serves 2 (2 bags serve 4)
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 bag.
  • ¾ cup jasmine rice
  • 1 organic yellow onion or shallots
  • 1 organic lime
  • 2 makrut (kaffir) lime leaves
  • 1 organic red or other bell pepper
  • 10 ounces top sirloin steak strips
  • Sun Basket panang curry paste (diced green chiles - lemongrass - EVOO - fresh garlic - fresh ginger - ground turmeric - coriander - cumin - ancho chile powder - cardamom)
  • ½ cup diced tomatoes
  • ½ cup coconut milk
  • ⅓ cup peas
  • 1 tablespoon sambal oelek (optional)
  • 3 tablespoons roasted cashews
  • 4 or 5 sprigs organic fresh Thai (or Italian) basil

Chef's Tip

To get a nice brown sear on the steak strips, dry the meat as thoroughly as possible and give the pan and the oil plenty of time to heat before you start cooking.

Ingredient IQ

Kaffir, an Arabic word, is a racial slur in certain parts of Africa, so cooks are increasingly calling the lime leaves by their Thai name, makrut, instead.

Nutrition per serving

Calories: 840, Protein: 44g (88% DV), Fiber: 9g (36% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 3.5g, Saturated Fat: 8g (40% DV), Cholesterol: 100mg (33% DV), Sodium: 210mg (9% DV), Carbohydrates: 92g (31% DV), Total Sugars: 14g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts

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

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

Wash produce before use

1

Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1 cup plus 2 tablespoons [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 rice cooks, prepare the curry.

2

Prep the curry ingredients

  • Peel and thinly slice enough onion to measure 1 cup [2 cups].
  • Zest the lime. Juice half for the curry; cut half into wedges for garnish. [Zest both limes. Juice 1 lime; cut the remaining lime into wedges.]
  • Tear the lime leaves in several places, keeping the leaves whole.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into 1-inch pieces.

3

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 a wok or large frying pan over medium-high heat, warm 2 to 3 teaspoons [1 to 2 TBL] oil until hot but not smoking. Working in batches if needed, add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.

4

Cook the curry

In the same pan used for the steak, if dry, add 1 to 2 tablespoons 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 pepper, peas, and steak and any accumulated juices. Cook, stirring occasionally, until the vegetables are just tender and the steak is cooked through, 2 to 3 minutes for medium.
Remove from the heat and stir in the lime juice and as much sambal oelek as you like. Discard the lime leaves and season to taste with salt and pepper.
When the curry is almost done, prepare the garnishes.

5

Prep the garnishes

  • Using the bottom of a bowl or cup, lightly crush the cashews.
  • Strip the basil leaves from the stems; coarsely chop the leaves.

6

Serve

Transfer the rice to individual bowls. Top with the curry and garnish with the cashews and basil. Serve with the lime wedges.

Kids Can!

  • Rinse the rice.
  • Juice the lime.
  • Tear the lime leaves.
  • Crush the cashews.
  • Strip the basil leaves.

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