Panang Curry Beef with Basil

Panang Curry Beef with Basil
Photo by Scott Phillips


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