Thai steak panang curry with jasmine rice

Gluten Free, Dairy Free, Soy Free

2 Servings, 790 Calories/Serving

20 Minutes

Hailing from Thailand, panang is traditionally a red curry with a classic Thai blend of sweet, sour, spicy, and salty flavors. In our version, we infuse coconut milk with our custom panang curry paste made with green chiles instead of red, then top the dish with cashews instead of the usual peanuts for superior crunch. Peas and basil add a pop of springtime color.

Ingredients

  • ½ cup jasmine rice
  • 1 yellow onion
  • 1 lime
  • 2 kaffir (makrut) lime leaves
  • 1 red bell pepper
  • 10 ounces top sirloin steak strips
  • Sun Basket panang curry paste (lemongrass - diced green chiles - fresh ginger - fresh garlic - olive oil - turmeric - coriander - cumin - cardamom - ancho chile powder - salt)
  • ½ cup diced tomatoes
  • 1 cup coconut milk
  • 1/3 cup peas
  • 1 tablespoon sambal oelek (optional)
  • 3 tablespoons roasted cashews
  • Fresh basil

Instructions

1

Cook the rice

  • In a fine-mesh strainer, rinse the rice.
In a small sauce pot, bring the rice and 1 cup water to a boil; reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 12 to 15 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 the yellow onion.
  • Zest the lime, juice half for the curry, and cut half into wedges for garnish.
  • Tear the lime leaves in several places but keep the leaves whole.
  • Remove the stem, ribs, and seeds from the bell pepper. Coarsely chop the pepper.

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 large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steak; cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Transfer to a plate. Do not wipe out 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. 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; cook until fragrant, 1 to 2 minutes. Add the coconut milk, lime zest, and lime leaves; bring to a boil. Reduce to a simmer; add the peas, bell pepper, and steak and any accumulated juices. Cook, stirring occasionally, until the steak is warmed through, 2 to 3 minutes.
Remove from the heat. Stir in the lime juice and as much sambal oelek as you like. Season to taste with salt and pepper. Discard the lime leaves.
When the curry is almost done, prepare the garnishes.

5

Prep the garnishes

  • Coarsely chop 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. Garnish with the cashews and basil. Serve with the lime wedges.

Nutrition per serving: Calories: 790, Protein: 44 g, Total Fat: 34 g, Monounsaturated Fat: 16 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 10 g, Cholesterol: 95 mg, Carbohydrates: 81 g, Fiber: 10 g, Added Sugar: 0 g, Sodium: 790 mg
Contains: tree nuts

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