Best 4 Chuck And Heathers Panang Curry Recipes
If you're looking for a flavorful and aromatic dish, Chuck and Heather's Panang Curry is a must-try. This Thai curry is made with a rich and creamy coconut milk sauce, tender chunks of beef or tofu, and a variety of vegetables. The complex blend of spices, including red chili peppers, lemongrass, galangal, and kaffir lime leaves, creates a taste that is both spicy and savory. Whether you're a fan of Thai cuisine or simply looking for a new and exciting recipe to try, Chuck and Heather's Panang Curry is sure to please.
Here are our top 4 tried and tested recipes!
CHUCK AND HEATHER'S PANANG CURRY
This is a good slow heat curry that will make you sweat! For less or no heat, cut or omit the chile paste. Serve with rice.
Provided by Chuck Mac
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Slice beef against grain into 1/4-inch slices.
- Heat a wok or large skillet over medium-high heat; whisk 1/2 cup coconut milk and curry paste together until simmering, 1 to 2 minutes. Stir in 1/4 cup coconut milk; return curry mixture to a simmer. Repeat with remaining coconut milk returning mixture to a simmer with each addition, 7 to 8 minutes altogether.
- Stir chile paste and beef into curry mixture; simmer just until beef is slightly pink in the center, 4 to 5 minutes. Stir in basil and sugar; cook until beef is soft and cooked through, 3 to 5 minutes more. Serve with cooked rice.
Nutrition Facts : Calories 477.3 calories, Carbohydrate 30.8 g, Cholesterol 35.6 mg, Fat 38.9 g, Fiber 1.6 g, Protein 21.8 g, SaturatedFat 25.3 g, Sodium 309.5 mg, Sugar 1.5 g
CHUCK AND HEATHER'S PANANG CURRY
This is a good slow heat curry that will make you sweat! For less or no heat, cut or omit the chile paste. Serve with rice.
Provided by Chuck Mac
Categories Asian Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Slice beef against grain into 1/4-inch slices.
- Heat a wok or large skillet over medium-high heat; whisk 1/2 cup coconut milk and curry paste together until simmering, 1 to 2 minutes. Stir in 1/4 cup coconut milk; return curry mixture to a simmer. Repeat with remaining coconut milk returning mixture to a simmer with each addition, 7 to 8 minutes altogether.
- Stir chile paste and beef into curry mixture; simmer just until beef is slightly pink in the center, 4 to 5 minutes. Stir in basil and sugar; cook until beef is soft and cooked through, 3 to 5 minutes more. Serve with cooked rice.
Nutrition Facts : Calories 477.3 calories, Carbohydrate 30.8 g, Cholesterol 35.6 mg, Fat 38.9 g, Fiber 1.6 g, Protein 21.8 g, SaturatedFat 25.3 g, Sodium 309.5 mg, Sugar 1.5 g
CHUCK AND HEATHER'S PANANG CURRY
This is a good slow heat curry that will make you sweat! For less or no heat, cut or omit the chile paste. Serve with rice.
Provided by Chuck Mac
Categories Asian Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Slice beef against grain into 1/4-inch slices.
- Heat a wok or large skillet over medium-high heat; whisk 1/2 cup coconut milk and curry paste together until simmering, 1 to 2 minutes. Stir in 1/4 cup coconut milk; return curry mixture to a simmer. Repeat with remaining coconut milk returning mixture to a simmer with each addition, 7 to 8 minutes altogether.
- Stir chile paste and beef into curry mixture; simmer just until beef is slightly pink in the center, 4 to 5 minutes. Stir in basil and sugar; cook until beef is soft and cooked through, 3 to 5 minutes more. Serve with cooked rice.
Nutrition Facts : Calories 477.3 calories, Carbohydrate 30.8 g, Cholesterol 35.6 mg, Fat 38.9 g, Fiber 1.6 g, Protein 21.8 g, SaturatedFat 25.3 g, Sodium 309.5 mg, Sugar 1.5 g
CHUCK AND HEATHER'S PANANG CURRY
This is a good slow heat curry that will make you sweat! For less or no heat, cut or omit the chile paste. Serve with rice.
Provided by Chuck Mac
Categories Asian Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Slice beef against grain into 1/4-inch slices.
- Heat a wok or large skillet over medium-high heat; whisk 1/2 cup coconut milk and curry paste together until simmering, 1 to 2 minutes. Stir in 1/4 cup coconut milk; return curry mixture to a simmer. Repeat with remaining coconut milk returning mixture to a simmer with each addition, 7 to 8 minutes altogether.
- Stir chile paste and beef into curry mixture; simmer just until beef is slightly pink in the center, 4 to 5 minutes. Stir in basil and sugar; cook until beef is soft and cooked through, 3 to 5 minutes more. Serve with cooked rice.
Nutrition Facts : Calories 477.3 calories, Carbohydrate 30.8 g, Cholesterol 35.6 mg, Fat 38.9 g, Fiber 1.6 g, Protein 21.8 g, SaturatedFat 25.3 g, Sodium 309.5 mg, Sugar 1.5 g
Tips:
- Use fresh ingredients whenever possible. This will give your Panang curry the best flavor.
- Don't be afraid to experiment with different vegetables. Panang curry is a great way to use up whatever vegetables you have on hand.
- If you don't have Panang curry paste, you can make your own. There are many recipes available online.
- Be sure to cook the curry until the vegetables are tender and the sauce has thickened. This will take about 20 minutes.
- Serve Panang curry with rice or noodles.
Conclusion:
Panang curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover vegetables. With its creamy, nutty sauce and tender vegetables, Panang curry is sure to be a hit with your family and friends.
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