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.
*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.
