Panang Curry with Beef Sirloin

Ingredients

• 1 lb Beef Sirloin, sliced thin
• 3 tbsp panang curry paste
• 1 can (13.5 oz) coconut milk
• 3 tbsp roasted peanuts, ground
• 1 large Red Bell Pepper, sliced
• 2 tbsp fish sauce
• 1½ tbsp palm sugar
• 4 makrut lime leaves, sliced into hairs
• ½ cup Thai basil
• 1 red chili, slivered

Method

1. Reduce half the coconut milk in a pan over medium-high until it thickens and the oil separates, 5 minutes.
2. Add the curry paste and ground peanuts and fry hard, stirring, for 3 minutes until darkened and very fragrant.
3. Add the Beef Sirloin and cook until browned at the edges, then pour in the rest of the coconut milk and simmer 8 minutes — beef should still be tender, not stewed.
4. Add the Red Bell Pepper and cook 4 minutes, then season with fish sauce and palm sugar. Reduce until the sauce is thick enough to coat the back of a spoon; panang should not be soupy.
5. Finish with the shredded lime leaves, basil, and chili. Serve over rice with a spoon for the last of the sauce.