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Recipe

Panang Curry with Beef and Shiitakes

Scott Phillips

Servings: 4

Chinese long beans add a crunchy element to this hearty beef and mushroom curry. If you can’t find them, substitute regular green beans.Or create your own customized Thai curry with the Recipe Maker.

Ingredients

  • 1 (13.5- to 14-oz.) can coconut milk
  • 1/4 cup Panang curry paste
  • 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
  • 2 Tbs. light brown sugar or light brown palm sugar; more as needed
  • 1 tsp. fish sauce; more as needed
  • 1-1/2 cups bite-size Chinese long bean pieces
  • 3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces
  • 1 lb. flank steak, cut into 1/4-inch-thick bite-size slices
  • 1-1/2 cups stemmed, halved or quartered shiitake mushrooms
  • 1 Tbs. thinly sliced fresh or thawed frozen wild lime leaves
  • Whole Italian or Thai basil leaves, for garnish

Nutritional Information

      Calories (kcal) : 440
      Fat Calories (kcal): 250
      Fat (g): 28
      Saturated Fat (g): 21
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 3.5
      Cholesterol (mg): 50
      Sodium (mg): 620
      Carbohydrates (g): 26
      Fiber (g): 3
      Protein (g): 24

Preparation

  • Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).

    In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.

    Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.

    Add the Chinese long beans and lemongrass pieces and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the beef and shiitakes and continue to simmer until everything is tender and cooked through, about 3 minutes more.

    Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the lime leaves. Transfer to a serving bowl (or serve right out of the pot). Remove the lemongrass pieces or tell your guests to eat around them. Garnish with the basil.

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