Beef Panang
Yield
3 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
beef
trimmed, sliced |
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 ½ | tablespoons |
red curry paste
|
*
|
| ¾ | cup |
coconut milk
|
|
| 1 | tablespoon |
fish sauce
|
|
| 1 | teaspoon |
sugar
|
|
| ½ | cup |
green peas
|
|
| 1 | each |
red chili peppers
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
beef
trimmed, sliced |
*
|
| 15 | ml |
vegetable oil
|
|
| 23 | ml |
red curry paste
|
*
|
| 177 | ml |
coconut milk
|
|
| 15 | ml |
fish sauce
|
|
| 5 | ml |
sugar
|
|
| 118 | ml |
green peas
|
|
| 1 | each |
red chili peppers
shredded |
*
|
Directions
Stir-fry oil and curry paste until fragrent.
Add remain ingrediants and bring to boil. Reduce heat and cook for 10 min.
Garnish with chili and serve with steamed rice.
