Panang Curry Beef with Basil

Panang Curry Beef with Basil
Photo by Scott Phillips


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

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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