Dinner Tonight: Panang Beef Curry

Name: Dinner Tonight: Panang Beef Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 454 grams beef steak, such as sirloin, cut into 1/2-inch strips (about 2 cups); 425 grams coconut milk; 4 servings Cooked jasmine rice; 1 Tbsp fish sauce, to taste; 3 fresh kaffir lime leaves, slivered (substitute basil leaves if unavailable for a different flavor); 2 Tbsps palm sugar (or substitute brown sugar); 1 large red bell pepper, cut into 1-inch dice (about 1 cup); 2 Tbsps roasted peanuts, lightly crushed; 1 fresh Thai or other red chile pepper, seeded and slivered (optional)

You can never have too many main course recipes, so give Dinner Tonight: Panang Beef Curry a try. Watching your figure? This gluten free, dairy free, and fodmap friendly recipe has 643 calories, 29g of protein, and 44g of fat per serving. This recipe serves 4. If you have beef steak, palm sugar, bell pepper, and a few other ingredients on hand, you can make it. To use up the palm sugar you could follow this main course with the Halloween Cut Out Sugar Cookies as a dessert. This recipe is typical of Indian cuisine.

Instructions

Set aside about 3 tablespoons coconut milk.

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Coconut Milk

Heat the rest in a medium saucepan or wok until small pools of oil appear on the surface.

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Cooking Oil

Equipment you will use

Sauce Pan

Wok

Add the curry paste and stir well to incorporate. Cook until aromatic, 4-5 minutes.

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Curry Paste

Add the beef and simmer until nearly cooked through, about 2 minutes.

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Beef

Add bell pepper, fish sauce, and sugar.

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Bell Pepper

Fish Sauce

Sugar

Let simmer for a few minutes, then taste, adding fish sauce or sugar as needed.

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Fish Sauce

Sugar

Add kaffir lime (if using basil, do not add until step

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Basil

Lime

and simmer until aromatic, 1 to 2 minutes longer.

Remove from heat and top with peanuts, chile pepper, and fresh basil leaves if using. Spoon the reserved coconut milk over top and serve with rice.

Ingredients you will need

Fresh Basil

Chili Pepper

Coconut Milk

Peanuts

Rice

Equipment

Sauce Pan

Wok

Ingredients

Servings:

454grams

beef steak, such as sirloin, cut into 1/2-inch strips (about 2 cups)425grams

coconut milk 4servings

Cooked jasmine rice 1Tbsp

fish sauce, to taste 3

fresh kaffir lime leaves, slivered (substitute basil leaves if unavailable for a different flavor)2Tbsps

palm sugar (or substitute brown sugar)1large

red bell pepper, cut into 1-inch dice (about 1 cup)2Tbsps

roasted peanuts, lightly crushed 1

fresh Thai or other red chile pepper, seeded and slivered (optional)

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian can be paired with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Hofer Gruner Veltliner (1 Liter) with a 4.1 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.