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PANANG BEEF CURRY WITH SQUASH & CARROTS

by Curry Love Admin

PREP TIME: 15 MIN

COOK TIME: 90 MIN

TOTAL TIME: 105 MIN

Ingredients

  • 1 x 2.8 oz pouch Mike's Panang Curry Paste 
  • 1 can of coconut milk
  • 2 lbs Beef short ribs
  • 2 cups of carrots, peeled and cut
  • 1 cup of butternut squash, peeled, seeded and cut
  • 2 Makrut leaves torn
  • 1 Tbsp of Avocado or Coconut oil
  • Salt & Pepper

INSTRUCTIONS

  1. Heat the oven to 350 F
  2. Heat the oil in a cast iron skillet
  3. Add the S&P seasoned beef in one layer
  4. Put the pan into the oven and roast the ribs for 15 minutes undisturbed
  5. Flip ribs over and put them back into the oven for another 20 minutes
  6. Add 2 cups of water, cover and cook in the oven until nice and tender, about 45 minutes
  7. Turn off the oven and get the pan onto the stove, pour off excess broth, but do not discard, as that broth is very flavorful and can be used for a soup base
  8. Add the veggies and stir, season with Salt and Pepper
  9. Add the curry paste and the coconut milk and Makrut and bring to a simmer for 10 minutes
  10. Serve over steamed Jasmine rice and enjoy!
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