Panang Curry Nachos

Instructions

1. Prepare the curry beef
   In a large skillet over medium-high heat, brown the ground beef, breaking it into small pieces as it cooks, about 5-7 minutes. Drain excess fat if necessary.
2. Create the panang sauce
   Reduce heat to medium and add the panang curry paste to the beef. Stir and cook for 1 minute until fragrant. Pour in the coconut milk, fish sauce, and brown sugar. Stir well and bring to a simmer. Cook for 10-12 minutes, stirring occasionally, until the sauce thickens and coats the beef.
3. Prepare the nacho base
   Preheat oven to 375°F (190°C). Arrange tortilla chips in an even layer on a large, oven-safe platter or baking sheet. Make sure the chips overlap slightly but create a substantial base.
4. Assemble the nachos
   Spoon the curry beef mixture evenly over the tortilla chips. Sprinkle with shredded pepper jack cheese, sliced red bell pepper, and half of the red onion.
5. Bake the nachos
   Place the nachos in the preheated oven and bake for 5-7 minutes, or until the cheese is fully melted and bubbling. Keep a close eye on them to prevent burning.
6. Add the fresh toppings
   Remove nachos from the oven and immediately top with the remaining red onion, fresh cilantro, green onions, and jalapeño slices if using. Dollop small amounts of sour cream across the top.
7. Serve immediately
   Serve the nachos right away while still hot, with lime wedges on the side for squeezing over the top. The lime juice adds brightness that complements the rich curry flavor.