Panang-Style Beef Curry
with Peanuts and Jasmine Rice
Thai red curry paste, peanut butter, garlic and coconut combine in a silky smooth curry! Spoon over fluffy jasmine and sprinkle with Thai chilis for an extra kick!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
1 unit(s)
Coconut Milk
1 unit(s)
Chili Pepper
½ cup
Red Curry Base
(May contain Gluten, Soy, Wheat, Mustard, Tree nuts, Sesame, Egg, Sulphites, Crustaceans, Fish, Milk)
2 unit(s)
Peanut Butter
(Contains Peanuts)
¾ cup
Jasmine Rice
7 g
Cilantro
1 unit(s)
Sweet Bell Pepper
56 g
Yellow Onion, chopped
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
28 g
Peanuts, chopped
(Contains Peanuts May contain Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
½ tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Mild Curry Paste
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, core, then cut pepper into 1/2-inch pieces. Roughly chop cilantro. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)
Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then beef and garlic puree. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
Add peppers and onions to the pan with beef. Cook, stirring occasionally, until softened, 2-3 min. Add mild curry paste, red curry base, soy sauce, peanut butter and 1/4 tsp chili (dbl for 4 ppl). Cook, stirring often, until fragrant, 1 min.
Add coconut milk to the pan. Cook, stirring often, until curry thickens slightly, 2-3 min. Season with salt and pepper.
Fluff rice with a fork. Add half the cilantro and season with salt, then stir to combine. Divide rice between plates and top with beef curry. Sprinkle peanuts and remaining cilantro over top.