Panang Curry Beef with Basil
This easy-to-make dinner will satisfy your craving for Thai food. Panang curry paste is milder than red curry paste and usually includes peanuts; look for it in the Asian section of the supermarket.
- 1 lb. flank steak, halved lengthwise
- 1 13.5-oz. can unsweetened coconut milk (do not stir)
- 2 Tbs. panang or red curry paste
- 2 Tbs. extra-crunchy peanut butter
- 5 tsp. fish sauce
- 4 tsp. dark brown sugar
- 1 medium red bell pepper, very thinly sliced lengthwise
- 1 medium onion, very thinly sliced lengthwise
- 1 cup thawed frozen peas
- 1 cup loosely packed basil leaves, torn
- 1-1/2 Tbs. fresh lime juice
Adapted from finecooking.com
Freeze the steak for 15 minutes to make slicing easier. Thinly slice the steak across the grain, no thicker than 1/8 inch.
Heat a 12-inch skillet over medium heat. Spoon the thick coconut cream from the top of the can into the skillet. Add the curry paste and cook, stirring, until fragrant and beginning to dry, 2 to 3 minutes.
Stir in the remaining coconut milk, peanut butter, fish sauce, brown sugar, and 1/4 cup water and bring to a simmer. Stir in the red pepper and onion, cover, and cook until the vegetables are crisp-tender, about 3 minutes.
Add the sliced beef, peas, and the basil; cook, uncovered, turning the beef often, until it no longer looks raw, 2 to 3 minutes. Stir in the lime juice and serve.