Saute onions in oil in a medium sauce pan. Add in the tomatoes and carrots. Bring to a boil over medium heat. Add in basil, oregano, garlic powder, and pepper. Reduce heat to a simmer and let cook until reduced and the carrots are soft. This should be about 1 hour. Use an immersion blender to chop and blend all the ingredients together.
2 Tbs Olive Oil
2 c Penne pasta
1 lb. Ground Beef
1/2 c Onion, diced1 Tomato, diced
2 Cloves Garlic, 1/4 tsp dried minced
1/2 tsp Dried Basil
1/2 tsp Dried Oregano
1/4 tsp Red Pepper Flakes
1/8 tsp Black Pepper
15 oz. can Tomato Sauce
1/3 c Parmesan Cheese, shredded
Heat oil over medium heat in a high sided skillet. Brown beef with onion. Add tomato sauce, diced tomato, and spices. Reduce heat and simmer for 10 minutes while you cook the pasta. Once the pasta is cooked, drain and combine with the meat sauce. Stir to mix all the flavors together. Serve topped with parmesan cheese.
1 Tbs Olive Oil (or Peanut Oil)
2 oz. Panang Curry Paste
1 Tbs Palm Sugar
1 tsp Lime Juice
12 oz. Beef (California Tri-Tip, Pork Fillet, or Tenderloin)
1 can Coconut Milk
2 Tbs Ground Peanuts (plus more for garnish)
1 tsp Dried Basil
1/2 tsp Fish Sauce (to taste)
Red Pepper Flakes (to taste)
Slice beef incredibly thin and set aside. I use a serrated knife to do this. Heat oil in a high sided large skillet. Add curry paste, palm sugar, and lime juice. Stir and allow to reduce a little. Add beef and sear while mixing with the curry spice mix. Once beef is seared on all sides, add coconut milk, peanuts, and basil. Bring to a boil, then simmer for 20 minutes minimum. The longer it simmers, the better it tastes. While it is simmering, cook your jasmine rice according to the directions on the package. About 15 minutes before you dish up, add the fish sauce to the curry dish. To serve, put rice in a bowl, ladle beef and curry broth over rice. Top with additional peanuts and red pepper flakes.
This is also great as a chicken dish. Just swap beef out and replace with chicken.
If you like my Panang Curry, you’ll love my other recipes!
This recipe has so many varieties. As I was making it, I thought that this would make an excellent cold pasta salad! I’ve made this version with turkey I had on hand. You can make it vegetarian (leave out the meat) or substitute chicken or shrimp. Get creative and always cook with what you have on hand. Cheers!
3 c Dried Pasta (pick a fun shape, 8 oz.)
2 Tbs Olive Oil
1/4 tsp Dried Minced Garlic (2 cloves)
3 Tbs Dried Basil (2/3 c fresh basil)
1 Avocado, diced
3 Medium Tomatoes, diced
Salt and Pepper, to taste
1 c Turkey, cooked (optional, can use chicken or shrimp too)
Cook pasta according to directions on box with a drizzle of olive oil in the water. Drain and set aside. In the same pot you cooked the pasta in (fewer dishes), heat up olive oil and add garlic and basil, toss to coat. Add tomatoes, stir. Add pasta, stir. Add in any meat you are using and heat through. Plate up and dust with fresh ground pepper and salt.
1 lb. Italian sausage (ground or links)
1 can diced tomatoes
1 package Gnocchi
Basil (to taste, around 1 tsp dried)
Garlic (to taste, 1-2 cloves usually)
Heat olive oil in skillet (one with high sides). Brown sausage. Pour 3/4 cup of water into pan and cover for about 10 minutes. Meanwhile, cook gnocchi according to package. Once sausage is cooked (remove to cut if using links then return to pan), add tomatoes, gnocchi, basil and garlic. Stir to combine and make sure all is heated through. Dish up and top with Parmesan cheese.