Panang Curry with Beef and Shiitakes
by Robert Danhi
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.
Serves 4
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
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.
nutrition information (per serving):
Calories
(kcal):
440;
Fat
(g):
28;
Fat Calories
(kcal):
250;
Saturated Fat
(g):
21;
Protein
(g):
24;
Monounsaturated Fat
(g):
3.5;
Carbohydrates
(g):
26;
Polyunsaturated Fat
(g):
0.5;
Sodium
(mg):
620;
Cholesterol
(mg):
50;
Fiber
(g):
3;
photo: Scott Phillips
From Fine Cooking 110
, pp. 83
March 3, 2011
