Panang-Style Beef Curry
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Panang-Style Beef Curry

Panang-Style Beef Curry

with Peanuts and Jasmine Rice

Thai red curry paste, peanut butter, garlic and coconut combine in a silky smooth curry! Spoon over fluffy jasmine and sprinkle with Thai chilis for an extra kick!

Tags:
Quick
Spicy
Allergens:
Milk
Peanuts
Wheat
Sulphites
Soy

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

1 unit(s)

Coconut Milk

1 unit(s)

Chili Pepper

½ cup

Red Curry Base

(Contains Milk May contain Milk, Egg, Crustaceans, Soy, Mustard, Sesame, Sulphites, Fish, Wheat)

2 unit(s)

Peanut Butter

(Contains Peanuts)

¾ cup

Jasmine Rice

7 g

Cilantro

1 unit(s)

Sweet Bell Pepper

56 g

Yellow Onion, chopped

1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

28 g

Peanuts, chopped

(Contains Peanuts)

½ tbsp

Soy Sauce

(Contains Wheat, Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

2 tbsp

Mild Curry Paste

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories850 kcal
Fat52 g
Saturated Fat35 g
Carbohydrate87 g
Sugar11 g
Dietary Fiber4 g
Protein13 g
Cholesterol0 mg
Sodium1310 mg
Trans Fat0 g
Potassium700 mg
Calcium75 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan

Instructions

Prep
1

Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, core, then cut pepper into 1/2-inch pieces. Roughly chop cilantro. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)

Cook rice
2

Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Cook beef
3

While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then beef and garlic puree. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

Cook veggies and start curry
4

Add peppers and onions to the pan with beef. Cook, stirring occasionally, until softened, 2-3 min. Add mild curry paste, red curry base, soy sauce, peanut butter and 1/4 tsp chili (dbl for 4 ppl). Cook, stirring often, until fragrant, 1 min.

Finish curry
5

Add coconut milk to the pan. Cook, stirring often, until curry thickens slightly, 2-3 min. Season with salt and pepper.

Finish and serve
6

Fluff rice with a fork. Add half the cilantro and season with salt, then stir to combine. Divide rice between plates and top with beef curry. Sprinkle peanuts and remaining cilantro over top.

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