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.

Coconut Curry Soup

Ingredients:
4 T Panang Curry Sauce
2 T Brown Sugar
2 tsp Olive Oil
2 Carrots - medium, chopped
1/2 Yellow Onion - chopped
1 Red Bell Pepper - chopped
1 cup Chicken - cooked and cubed
1 cup Rice - cooked
1 can Coconut Milk
1 1/2 cans Chicken Broth

Cooking Instructions:

• In a medium to large pan, heat the oil over medium-high heat and add carrots, onions, and red pepper.  Saute vegetables for 5 minutes, turning frequently.
• Add Panang Curry Sauce and brown sugar.  Mix well so the sauce coats the vegetables well.
• Add in coconut milk and chicken broth. 
• Bring to a simmer and reduce heat to medium-low.  Cover pan and simmer for 20 minutes.
• Add chicken and rice.  Cook another 10 minutes.  Serve immediately.  

Recipe adapted from Savory Sweet Life

The Difference Between Curries

Meals in a Minute offers 4 different curries: Basil Green, Kaffir Lime, Yellow, and Panang.  I've had several people ask what is the difference.  So I thought I had better know that answer for the next time the question arises.

Overall, the basic difference is the type of chili pepper used.  All 4 sauces are considered "hot" by Meals in a Minute, but the amount of spice can be changed by increasing or decreasing the amount of the sauce you put in your dish.

Green Curry:  Uses green chilies.  It will also contain basil, coriander, lemon grass, and lime leaves.  Chicken, pork, vegetarian, or seafood work well with this sauce. 

Kaffir Lime Curry:  Contains red curry (made with red chili peppers) and lemongrass and Kaffir Lime leaf.  Seafood and white meat make a great combination. 

Yellow Curry:  Uses yellow chilies and also contains tumeric, which gives it the yellow-golden hue.  It is somewhat similar to the traditional Indian Curry.  Chicken is usually the main protein in a yellow curry dish, but also makes a great Sweet Potato Curry.

Panang Curry:  Tends to be a richer, sweeter flavor.  Contains red chilies in the  curry paste along with shrimp paste.  Ground peanuts are often served as a garnish with his sauce.  This sauce goes well in beef dishes.

*These descriptions are a compilation of reading a variety of articles online and the actual ingredients listed on the bottles.  Ingredients of curries will vary depending on the chef's personal taste.

If I've missed something or you would like to add something to my list, please leave a comment!  Thanks!!!