Panang Curry with Beef and Shiitakes

Panang Curry with Beef and Shiitakes
Photo by Scott Phillips


  • 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
  • 3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces
  • 1 tsp. fish sauce; more as needed
  • ¼ cup Panang curry paste
  • 1 Tbs. thinly sliced fresh or thawed frozen wild lime leaves
  • 1 (13.5- to 14-oz.) can coconut milk
  • 1 lb. flank steak, cut into ¼-inch-thick bite-size slices
  • + 4 more ingredients
    • 2 Tbs. light brown sugar or light brown palm sugar; more as needed
    • 1-½ cups stemmed, halved or quartered shiitake mushrooms
    • 1-½ cups bite-size Chinese long bean pieces
    • 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. ...

View full recipe at Fine Cooking


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