Panang-Style Beef Curry

⏲️ Prep time: 10 min

🍳 Cook time: 315 min

🍽️ Servings: 4

Ingredients

1/2 lb Ground Beef

1 can (400mL) Coconut Milk

1 Red Chili Pepper

1/2 cup Red Curry Paste

4 tsp Peanut Butter

3/4 cup Jasmine Rice

2 Tbsp Cilantro

1 Sweet Bell Pepper

1/2 Onion (2 oz), chopped

1 Tbsp Garlic Puree

1 oz Peanuts, chopped

1/2 Tbsp Soy Sauce

2 Tbsp Mild Curry Paste

Directions

1. Start rice. While water comes to a boil, core and cut pepper into 1/2 inch

pieces. Roughly chop cilantro. Finely chop the chili pepper - remove seeds

for less heat.

2. Add rice to boiling water. Reduce heat to low, cover and cook until rice is

tender and absorbed, about 12-14 minutes. Remove from heat and keep covered.

3. While rice cooks, heat a large non-stick pan over medium-high heat. Once hot,

add a tablespoon of oil, then the beef and garlic puree. Cook, breaking up

beef into smaller pieces, until no pink remains (4-5 mins).

4. Add peppers and onions to the pan with beef. Cook, stirring occasionally

until softened (2-3 mins). Add mild curry paste, red curry base, soy sauce,

peanut butter, and the minced chili pepper. Cook, stirring often, until

fragrant (1 min).

5. Add coconut milk to the pan. Cook, stirring often, until curry thickens

slightly (2-3 mins).

6. Fluff rice with a fork. Add half the cilantro and season, then stir to

combine. Divide rice between plates and top with beef curry. Sprinkle peanuts

and remaining cilantro over top.