Panang Curry Beef with Basil

Panang Curry Beef with Basil
Photo by Scott Phillips

Ingredients

  • 1 13.5-oz. can unsweetened coconut milk (do not stir)
  • 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 lb. flank steak, halved lengthwise
  • 2 Tbs. panang or red curry paste
  • + 4 more ingredients
    • 2 Tbs. extra-crunchy peanut butter
    • 5 tsp. fish sauce
    • 1 cup loosely packed basil leaves, torn
    • 1-½ Tbs. fresh lime juice

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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