Name: Lemongrass Panang Curry
Prep time: 10 minutes
Cook time: 25 minutes
Yield: 4 servings
Ingredients: 6 Tbsp. water; 2 Tbsp. coconut oil; 1 (13.5 oz.) can coconut milk; 1½ cups beef broth; 3 Tbsp. soy sauce; 1-2 Tbsp. peanut butter; 1 Tbsp. brown sugar; 1 lb. flank steak, sliced; 2 cups chopped vegetables (carrots, bell peppers, snow peas, broccoli, or cauliflower); 1 lime, juiced (about 2 Tbsp.); See Serving Suggestions for garnishes

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Lemongrass Panang Curry

Recipe by Savory Spice Test Kitchen

Global Cuisines

Quick & Easy Meals

Creamy Thai peanut curry with gentle heat — rich, flavorful, and on the table in 30 minutes.

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Serves 4 servings

Prep Time 10 minutes

Cooking Time 25 minutes

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Ingredients

1 package Lemongrass Panang Curry (1.85oz. Refill Bag)

6 Tbsp. water 2 Tbsp. coconut oil 1 (13.5 oz.) can coconut milk 1½ cups beef broth 3 Tbsp. soy sauce 1-2 Tbsp. peanut butter 1 Tbsp. brown sugar 1 lb. flank steak, sliced 2 cups chopped vegetables (carrots, bell peppers, snow peas, broccoli, or cauliflower) 1 lime, juiced (about 2 Tbsp.) See Serving Suggestions for garnishes

Directions

Step 1 In a small bowl, mix Lemongrass Panang Curry with water to form a paste.

Step 2 Heat coconut oil in a large wok or skillet over medium heat. Add paste and fry 1 min., stirring constantly. Stir in coconut milk, broth, soy sauce, peanut butter, and sugar. Bring to a boil; reduce heat to low.

Step 3 Add steak and vegetables, cover, and simmer 10 to 15 min., until steak is cooked through.

Step 4 Uncover and cook 4 to 5 min. Remove from heat and stir in lime juice. Serve over rice and garnish to taste.

Recipe Notes

Mike's Upgrades: Grill or sear steak instead of simmering. For vegan, pan fry cornstarch-coated tofu. Roast or sauté vegetables. Great with soba or wonton noodles. Try cashews instead of peanuts.

Serve over rice and garnish with cilantro, mint, lime wedges, and chopped peanuts.