Panang Curry Beef

Panang Curry Beef

Warm your belly and your soul with a steaming bowl of our authentic beef curry - a blend of diced potatoes, sweet jasmine rice,  a delicious mix of air-dried veggies, air dried beef, all folded into our coconut creamy Panang curry sauce. 

Dry Weight 7oz. per serving

ONE SERVING 

Recipe Card and Nutritional Information

 

Panang Curry Beef

Jasmine Rice

Dried Vegetable Mix

Dried Beef

Freeze Dried Potatoes

Panang Curry Paste

Coconut Powder

Sriracha Packet

MINIMUM EQUIPMENT:  2 pots, stove, serving spoon or spatula, bowl. 

Boil 1 quart of water.  In a bowl or pot add dried veggies, potatoes, and beef, and cover with boiling water.  Stir well, cover, and set aside for at least 10 minutes. 

In a pot, bring rice to a boil using a 2:1 water to rice ratio.  Once boiling, cover and simmer on low heat for 20-25 minutes. No peeking. Fluff rice and set aside. 

Over medium heat simmer the rehydrated beef, potatoes,  and coconut milk in 1 cup of water.   Fold in curry paste until ingredients are coated and curry paste is fully mixed. 

Serve over rice and top with Sriracha! 

TIP – On your way back from Asia, stop by Alaska for our Brooks Bar dessert!

 

INGREDIENTS: Jasmine Rice, dried Vegetable Mix (Peppers, carrots, onions, green onions), Dried Beef, Freeze Dried Potatoes, Coconut Cream Powder (Coconut Extract 80%, hydrolysed starch, milk protein, tricalcium phosphate), Panang Curry Paste (Dried red chili, lemongrass, shallot, salt, garlic, galangal, mungbean, shrimp paste (shrimp, salt), Kaffir lime peel, coriander seed, cumin, pepper), Sriracha (Chili, Sugar, Salt, Garlic, Distilled Vinegar, Potassium Sorbate, Sodium Bisulfite, Xanthan Gum).

PACKAGED IN A KITCHEN THAT HANDLES WHEAT, EGG, MILK, FISH, SHELLFISH, SOYBEAN, PEANUT, AND TREE NUT PRODUCTS.

CONTAINS: SOY, COCONUT

 

 

 

 


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