Panang Curry with Beef

Ingredients:
1 lb Beef (I used top sirloin) - cut into thin strips or bite size pieces
4 Tbsp Panang Curry Sauce
1 Shallot - chopped
1/2 cup Green Bell Pepper - bite size pieces
1 med Carrot - sliced
1/2 cup Broccoli florets
1 can Coconut Milk (14 oz)
Brown or White Rice - cooked

Cooking Instructions:

•  Heat pan or wok on medium heat.  Add half of the coconut milk and half of the Panang Curry Sauce.
• Stir in beef and simmer until beef is partially cooked (about 1 minute).  Try not to stir the meat while it cooks.
• Add vegetables, remaining coconut milk, and Panang Curry Sauce.  Mix ingredients and simmer until meat is cooked and vegetables are tender.
• Serve over brown or white rice.

*This recipe can be substituted with any other protein - chicken, shrimp, tofu, etc.
*To increase the "spicyness" you can add more Panang Curry Sauce.

I liked this curry dish.  I thought the beef was a good flavor with the Panang Curry - also known as a red curry.  It tasted a bit "sweeter" than the Basil Green Curry, but it still had the spice to it.
 
Recipe adapted from Meals In a Minute.

Broccoli with Garlic Chicken

Ingredients:
2 - 3 Chicken Breasts (cut into bite size pieces)
4 tbsp Butter (real - not margarine)
2 cloves Garlic (minced)
1/2 tsp Ground Black Pepper
4 tbsp Essential Sauce (Gluten Free as needed)
2 cups Broccoli (bite size pieces)

Cooking Instructions:

• Melt butter in wok or stir fry pan on medium heat.
• Add chicken and cook about 2 minutes.
• Add garlic and saute for 1 minute.
• Add black pepper, Essential Sauce, and broccoli.  Mix well and cook for another 2 minutes.
• Turn to a simmer and place lid on wok or pan.  Let simmer for 2 minutes or until chicken is good all the way through and broccoli is tender.
• Serve over rice.

If you try this, let me know what you think by leaving a comment!

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