I’m interested in anything curry so this was an easy pick from Fine Cooking. Unfortunately, I understand that Panang curry paste usually contains peanuts, so I opted for the red curry paste substitute and it was still amazing – enjoy!
1 lb. flank steak – halved lengthwise, frozen for 15 minutes, then thinly sliced across the grain
1 can (400 mL) coconut milk (do not stir)
2 T. red curry paste (or Panang Thai curry paste)
1 medium onion, thinly sliced lengthwise
2 T. SunButter (or peanut butter)
2 T. fish sauce AND 1/4 c. water AND 1 T. dark brown sugar
1 red AND 1 yellow pepper, thinly sliced lengthwise
1 c. + frozen peas, thawed
1 c. loosely packed torn basil leaves
1 to 2 T. freshly squeezed lime juice
Heat up a large skillet over medium heat and melt the solid portion of the coconut milk (cream), then stir in the curry paste and onion and cook for a few minutes until well combined and very fragrant. Stir in the remaining coconut milk, SunButter, fish sauce, water and brown sugar and bring the mix to a simmer, then stir in the peppers and allow them to simmer for a couple of minutes until softened slightly.
Add in the beef, peas and basil and cook uncovered while stirring until the beef is no longer pink (this should only take 2 or 3 minutes if your beef was sliced thinly enough), then stir in the lime juice and serve! We loved ours over basmati rice, but I think this would also be super tasty with some flat bread.