Steak panang curry with jasmine rice

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

Customer Favorite

Steak panang curry with jasmine rice

Dairy-Free, Gluten-Free, Soy-Free

2 Servings, 850 Calories/Serving

20–35 Minutes

In this vibrant gluten- and dairy-free Thai-inspired curry, we add punch with green chiles and fragrant Thai basil for a meal that’s worthy of celebration.

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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.
  • ½ cup jasmine rice
  • 1 organic white onion
  • 1 organic lime
  • 6 ounces organic sweet mini peppers
  • Steak options:
  • 2 top sirloin steaks (about 5 ounces each)
  • 2 organic filet mignons (about 5 ounces each)
  • 2 organic rib-eyes (about 7 ounces each)
  • Sun Basket panang curry paste (mild green chiles - lemongrass - EVOO - garlic - ginger - turmeric - coriander - cumin - ancho chile powder - cardamom)
  • ½ cup diced tomatoes
  • ½ cup coconut milk
  • ½ cup peas
  • 4 or 5 sprigs organic fresh Thai basil
Chef's Tip
To get a nice brown sear on the steak pieces, dry the meat as thoroughly as possible and give the pot and the oil plenty of time to heat before you start cooking.

Make It Ahead
The panang curry (Steps 2, 3, and 4) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight; cover and refrigerate the lime wedges separately. When ready to serve, gently rewarm the curry, adding 1 to 2 tablespoons water as needed to loosen it, as you proceed with Steps 1 and 5.
Ingredient IQ
Coconut milk is made from the white meat of the coconut, finely ground and soaked in water. As it soaks, a layer of coconut cream rises to the top. The cream is skimmed off and the remaining liquid is strained for milk. It’s a popular base for Thai-style curries such as this one.

Nutrition per serving

Calories: 850, Protein: 59g (118% DV), Fiber: 8g (32% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 2.5g, Saturated Fat: 10g (50% DV), Cholesterol: 150mg (50% DV), Sodium: 180mg (8% DV), Carbohydrates: 77g (26% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV).
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.

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 [1½ 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; cut half into wedges for garnish. [Zest both limes. Juice 1 lime; cut 1 lime into wedges.]
  • Remove the stems and seeds from the sweet mini peppers; cut the peppers into 1-inch pieces.

3

Sear the steak

  • Pat the steak dry with a paper towel. Cut the steak into 1-inch pieces; season lightly with salt and pepper.
In a wok or large sauce pot over medium-high heat, warm 2 to 3 teaspoons 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 pot.

4

Cook the curry

In the same pot 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 and lime zest and bring to a boil. Reduce to a simmer and add the sweet mini peppers, 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, stir in the lime juice, and season to taste with salt and pepper.
When the curry is almost done, prepare the garnish.

5

Prep the garnish

  • Strip the basil leaves from the stems; coarsely chop the leaves.

Serve

Transfer the rice to individual bowls and top with the curry. Garnish with the basil and serve with the lime wedges.
Kids Can!
  • Rinse the rice.
  • Time the rice.
  • Measure the onion.
  • Juice the lime.
  • Strip the basil leaves.