Vegetable Panang Curry with Beef

Curry is an essential during the winter months in Wisconsin.  This one I made up is sure to warm you and fill your tummy at the same time.  I usually use whatever veggies I have laying around and the same goes with meat. If you have fresh thai basil or lime leaves be sure to add it, but even this basic combo tastes excellent. This recipe is spicy, but not overwhelmingly so and I love that you can taste the flavor of each vegetable. I’ve tried this dish wish shrimp and chicken before and to be honest, they are all delicious. It’s difficult to say how many this dish serves seeing how it’s just me and my better half but we always have leftovers and then some so I would venture to guess around 6??  Give or take a person??

8oz (3 small)  Sweet Potato peeled and cubed
12oz (3 med) Yukon Gold Potato peeled and cubed
1/2 Organic Red Pepper cut in big chunks
1/2 Med White Onion cut in big chunks
110z Organic Beef Cubed  — We cut up a Club Steak, it’s what we had in the freezer.
1 Bunch of Broccoli (~4 oz)  — I used just the tops of broccoli, but feel free to add stem if you’d like.
5oz White Button Mushrooms Quartered
3.5 Tbsp Panang Curry Paste
2 Cans Organic Coconut Milk (13.5 oz each)
4.5 Tbsp Fish Oil

Use your biggest wok.  Trust me on that one, this is a big batch of goodness!  Add curry paste to wok over medium heat.  Push paste around until lit softens and loosens up.  Add a small amount of coconut milk and keep stirring until it’s fully integrated.  Keep stirring in the rest of the milk and then add the fish oil.  Bring to a simmer, stirring occasionally.  Add the sweet potatoes first and let cook for 4 minutes.  Then add the other potatoes and let cook for 4 minutes.  Toss in the broccoli and let cook for, yep, you guessed it, 4 minutes.  Then add the mushrooms and beef.  After about 4 minutes add the rest: onions and peppers.  Let sit for around 13 minutes.  After that, you are good to go!

You can serve it over what you like but I prefer short grain brown rice.  I like that way the rice soaks up the juicey flavors. For this recipe I made 1.5 cups of dry rice.

Lok at all those veggies: Mushrooms, Onions, Red Peppers, Broccoli, Potatoes and Sweet Potatoes. This is one healthy and yummy dish!