Quick Thai Panang Beef Curry

Quick Thai Panang Beef Curry

The solve for silky, pungent curry on a weeknight? Turn to curry paste (but not that supermarket stuff). We make ours fresh with warm turmeric and bright lemongrass for a velvety curry to coat late-summer vegetables and tender beef. 

What You Get:
Panang curry paste
Coconut milk
Lime
Cooked barley
Green beans
Sweet peppers
Braised beef
Thai basil*

What You’ll Need:
Vegetable oil
Salt

*We source our produce from farmers after this card is printed (right before you get your Kit!), and Thai basil might be low in availability when we do. If you find another herb in place of the basil, rest assured it’s a perfect substitute! 

Makes 3 servings

Active Time: 10 mins
Total Time: 20 mins

Step 1
Heat a drizzle of vegetable oil in a medium saucepan over medium-high heat. Once hot, add the curry paste and cook for 2 minutes, stirring frequently. Add the coconut milk, and turn the heat to high until the coconut milk begins to simmer, then squeeze in the juice of half a lime. Reduce the heat to low and let simmer for 2-3 minutes. 

Step 2
In a small saucepan, reheat the cooked barley with a splash of water over low heat, covered with a lid. 

Step 3
Meanwhile, snap the ends off the green beans, and cut them into bite-sized pieces. Slice the peppers in half, remove the seeds, and slice each half into strips. Cut the remaining lime half into wedges for serving, and set aside. 

Step 4
Add the peppers and green beans to the coconut milk curry, and simmer for 2-3 minutes, until the vegetables are tender, but still have a crunch. Add the beef, and simmer for 1 minute more until the meat is warmed through. Taste for seasoning and adjust for salt. 

Step 5
Fill bowls with barley, and ladle the curry over top. Finish with a few leaves of Thai basil* and a squeeze of lime!