Paleo Panang Curry with Beef and Butternut Squash

Ingredients

• 1.5 lb Beef stew meat
• 2 tbsp Coconut oil
• 4 tbsp Panang curry paste
• 2 cans Coconut milk
• 1 medium Butternut squash
• 1 medium Bell pepper (red)
• 2 tbsp Fish sauce
• 1 tbsp Lime juice
• 1/4 cup Fresh cilantro

Instructions

1. 1Cut the 1.5 lb beef stew meat into 1-inch bite-sized pieces. Peel the medium butternut squash, scoop out the seeds, and cut it into 1-inch cubes. Chop the medium red bell pepper into roughly 1-inch pieces.
2. 2Heat the 2 tbsp coconut oil in a large 12-inch skillet or Dutch oven over medium-high heat, about 400°F (200°C). Add the cut beef stew meat and brown it on all sides, about 5-7 minutes. Remove the browned beef from the skillet and set it aside on a plate.
3. 3Add the 4 tbsp Panang curry paste to the same skillet. Cook the paste over medium heat, about 300°F (150°C), stirring constantly for 1-2 minutes until it smells fragrant. Be careful not to burn it.
4. 4Pour in the 2 cans of coconut milk and stir to combine with the curry paste. Bring the liquid to a gentle simmer, then add the cubed butternut squash and chopped red bell pepper. Cover the skillet and cook for 20-25 minutes, or until the butternut squash is tender when poked with a fork.
5. 5Return the browned beef stew meat to the skillet with the simmering curry. Stir everything together, cover the skillet, and continue to simmer for 30-40 minutes, or until the beef is tender and easily pierced with a fork. The internal temperature of the beef should reach at least 165°F (74°C).
6. 6Stir in the 2 tbsp fish sauce and 1 tbsp lime juice. Taste the curry and add more fish sauce or lime juice if desired. The curry should be a balance of savory and tangy.
7. 7Garnish the Panang curry with the 1/4 cup fresh cilantro. Serve the curry hot.

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