Panang Curry Beef with Basil

Panang Curry Beef with Basil
Photo by Scott Phillips


  • 1 13.5-oz. can unsweetened coconut milk (do not stir)
  • 2 Tbs. extra-crunchy peanut butter
  • 2 Tbs. panang or red curry paste
  • 1 lb. flank steak, halved lengthwise
  • 1-½ Tbs. fresh lime juice
  • 4 tsp. dark brown sugar
  • 1 cup loosely packed basil leaves, torn
  • + 4 more ingredients
    • 5 tsp. fish sauce
    • 1 cup thawed frozen peas
    • 1 medium onion, very thinly sliced lengthwise
    • 1 medium red bell pepper, very thinly sliced lengthwise

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 b...

View full recipe at Fine Cooking


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