Panang Curry Beef with Basil

Panang Curry Beef with Basil
Photo by Scott Phillips

Ingredients

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

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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