Gosh guys, hasn’t it been soooo hot lately? I mean, Singapore the small little rain and that sun is ughhhh making me feel so all over the place. Or maybe, the recent measures of going back to Phase 2 (Heightened Alert) and us having to train outdoors in the sun is just not very fun anymore.
If you’ve ever lived in Singapore, you’d definitely understand the humidity of this small little city and the most recent measures of dealing with the pandemic (that’s what Phase 2 (Heightened Alert) means) has caused gyms all over Singapore to shut. And because I work in one, or rather I own one – we had to move things outdoors and it’s been intense.
Recently, I had to just experiment on more recipes that reminds me of home, and one of it is this one right here called Panang Curry. I’m quite surprised that most people don’t actually know what Panang Curry is here in Singapore – actually you’re not alone cause I only knew of it when I was living in Australia. It’s a huge thing back in Thai restaurants in Australia and the first time I tried it, it reminded me of rendang.
This dish uses coconut milk as a base but I’ve tried to make it a tad bit lesser of a calorie laden dish by choosing the lighter coconut milk. It won’t taste as creamy as people always say that light coconut milk is usually very watered down but it still tastes pretty good!
Of course, veggies are a must and you can have this with basmati rice if you want to! This recipe is definitely a keeper and something I’d return to over and over again so give it a try, ok?
And as usual, do tag me if you made this – I’m on social @asianmealprep and fb.com/asianmealprep!
Enjoy!
Makes – 3 meals
Time needed – 20-mins
Nutrition information:
The nutrition information below is for one serving as per portioned in my recipe, without the rice. It is also a rough guide so apologies in advanced if it’s incorrect – I am not a dietitian or food scientist and I have moved away from calorie counting since 2014, so please do your homework!
Calories: 513 kcal, Protein: 27.4g, Carbs: 20g, Fats: 37.1g, Sat. Fat: 20.4g
Healthy Panang Beef Curry
Ingredients
- 300 g beef very thinly sliced against the grain
- 1.5 tsp fish sauce
- 1 tbsp extra virgin olive oil
To Process
- 3 tbsp red curry paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 30 grams unsalted peanuts
- 1 tsp belacan
- 300 ml light coconut milk
- 1.5 tbsp coconut sugar
- 1 red capsicum sliced
- 1 carrot sliced
- 1 broccoli chopped
Instructions
- Heat a non-stick skillet on medium high and pour in 200ml of coconut milk. Let the milk reduce until thick.
- While waiting for the milk to be reduced, add fish oil and olive oil to beef and combine it together mixing and massaging it.
- Once the coconut milk is reduced, stir in curry paste and reduce heat to medium low. Mix the curry paste and coconut milk up, stirring constantly for a few mins.
- Add coconut sugar and stir for a min or two.
- Toss in the beef and mix it up with the curry paste and then toss in the broccoli, carrot and capsicum. Stir for about 2 mins.
- Add in the remaining coconut milk and stir for 30 more seconds. Splash a bit of water if it looks a bit dry!
- Remove from heat and build your meals! Enjoy!
