Panang Curry Beef with Basil

Panang Curry Beef with Basil
Photo by Scott Phillips


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

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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