Lemongrass Panang Curry
Spice 'n Easy
Spice ‘n Easy was created to make homemade meals quicker and easier without sacrificing quality and flavor. Each recipe has been handcrafted to offer the perfect blend of spices in every bite.
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.
Shopping List: Coconut oil, coconut milk, soy sauce, peanut butter, flank steak, vegetables
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
Flavor of Lemongrass Panang Curry
A balanced blend of Cambodian Lemongrass Curry and Red Thai Curry give this dish a fresh, citrusy burst and medium low heat.
Lemongrass Panang Curry Recipe
1 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)*
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.
NOTES: *Tips: Substitute steak with cubed tofu for a vegetarian curry. To save time, use frozen vegetables instead of fresh and add during the last 5 min. of cooking.
Serve with: Rice, cilantro, mint, lime wedges, and/or chopped peanuts.
YIELDS: Serves 4