Spicy Thai Red Curry Beef
This single-skillet supper is a quick ticket to rich, exotic flavor. Don’t shake the coconut milk before opening; you want to keep the thick cream layer separated.
This single-skillet supper is a quick ticket to rich, exotic flavor. Don’t shake the coconut milk before opening; you want to keep the thick cream layer separated.
This recipe come from Joan’s on Third, a specialty food store and restaurant located in West Hollywood, Los Angeles. A great little place with a refreshing yet comfortable atmosphere and a great menu selection.
If you’re a fan of curries and spicy food, and if you’re in the mood for a little trip “to some place” halfway across the world to where it’s warm and sunny, I think you owe it to yourself to whip this up right this minute.
This dish is a lighter take on the classic Thai panang curry, using powdered peanut butter and reduced fat coconut milk! This chickpea and butternut squash panang curry will please even the pickiest of eaters, with the butternut squash naturally sweetening the dish and making it incredibly creamy without full-fat…