Citrusy and aromatic with earthy and warm spice notes.
Shopping List1 package Lemongrass Panang Mix
6 Tbsp. water
2 Tbsp. coconut oil
2 (13.5 oz.) cans coconut milk
3 Tbsp. soy sauce
1 Tbsp. peanut butter
1 lb. flank steak, sliced*
2 cups chopped vegetables (recommended: carrots, bell peppers, snow peas, and broccoli)*
*For a vegetarian/vegan version, replace steak with cubed tofu.
Spice ‘n Easy
The curry blend typically includes southeast Asian ingredients like galangal, lemongrass, makrut lime, chiles, and other spices. Our version is a blend of Cambodian Lemongrass Curry and Red Thai Curry, which gives this dish a balanced flavor and medium-low heat.
With Spice 'n Easy, cooking is as easy as 1, 2, 3! Just open, spice and serve. Each packet includes the pre-measured spices needed to make a quick, simple and tasty recipe.
In a small bowl, mix Lemongrass Panang Curry Mix with water to form a paste and set aside. In a large wok or skillet, heat coconut oil over medium heat. Add paste and fry for 1 min., stirring constantly. Stir in coconut milk, soy sauce, and peanut butter. Bring to a boil, then reduce heat to low. Add steak and vegetables, cover, and simmer for 10 to 15 min., or until steak is cooked through. Uncover and cook for 4 to 5 min. before serving.
Serve with: Rice, cilantro, mint, lime wedges, and/or chopped peanuts.
Tip: To save time, use frozen vegetables instead of fresh and add during the last 5 min. of cooking.
Cambodian Lemongrass Curry (chiles, lemongrass, shallots, salt, onion, garlic, black pepper, ginger, galangal root, makrut lime leaves, citric acid), brown sugar, Red Thai Curry (paprika, lemongrass, salt, shallots, chiles, galangal root, coriander, cumin, makrut lime leaves, cilantro, garlic, black pepper, basil, spearmint), paprika, salt, turmeric, makrut lime leaves, cumin, lemongrass, garlic, spearmint