Serves 2-3
Ingredients
1 pound ground beef
1 package Panang Curry Paste (A Taste of Thai Panang Curry Paste) - can also make this with the red curry paste, but this is a new good flavor to try in place of the traditional red curry
1 (14 oz) can coconut milk (Thai Kitchen Coconut Milk)
1 TBSP olive oil
Directions
1. Heat 1 TBSP olive oil in large skillet over medium-high heat
2. Add meat and begin to brown
3. After meat starts to brown, reduce heat to medium and add whole can of coconut milk and whole package of Curry Paste
4. Stir well to combine curry paste throughout the coconut milk and ground beef
5. Serve and enjoy (try this over spaghetti squash or cauliflower fried rice
Okay, so I couldn't find any beef curry recipes through google except this one. I was pleased to read that you pretty much just make recipes up as you go though, because I ended up using a green curry paste instead of red or the Panang you recommended. I'm a use-what-I-have-on-hand-or-else-give-up kind of person, but fortunately it turned out pretty well.
ReplyDeleteWould the red or panang be a bit spicier? It was a little weak spice-wise and pretty sweet for my taste (I'm a Japanese Curry fan, honestly), but I'll probably give it another shot since it turned out so well.
I typically add crushed red pepper flakes to up the spiciness...but yes, the green curry tends to be a bit bland for my taste. Def try the red or panang next time with some extra crushed red pepper and let me know how it comes out :)
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