Panang Curry Beef with Basil

Mmm Thai food!  I don't make it nearly as often as I crave it, only for the sake of variety.  This was my first time making this recipe and it was wonderful! Original post date was Feb 2015.

Update in Feb 2024: Not sure how many times I made this after the original posting--rather certain I haven't made it is many years at any rate. This time, hubby declared this was incredible, top-notch fave for him! So, yes, I shall be making this more often going forward for sure :)

Link to my YouTube "making of the recipe" video: https://youtu.be/IuOOWbFzBQU

The original recipe was from Fine Cooking's website, which, sadly, no longer exists. I'm sure it's in one of their cookbooks that you can find at a library, though.

Recipe below contains my modifications.

Ingredients:

1 13.5 oz. can unsweetened coconut milk (do not stir; Aroy-D brand worked very well)
2 heaping T. panang or red curry paste (made with panang in the video)

2 T. extra crunchy peanut butter (used Skippy Super Crunch in the video)
5 tsp. fish sauce (Thai style)
1/4 c. water

4 tsp. dark brown sugar (packed)

1 small onion, very thinly sliced (I do half-rounds)
1/2 of a red bell pepper, sliced in thin strips

1 lb. flank steak, sliced in thin, short strips, across the grain
1 1/2 T. fresh lime juice

1 T. dried basil

Directions:

• 1. Heat wok over medium heat.  Spoon some of the thick coconut cream from the top of the can into the wok.  Add curry paste and cook, stirring until fragrant and beginning to dry (about 1-2 minutes):

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• 2.. Stir in the remaining coconut milk, peanut butter, fish sauce, and water; bring to a simmer:
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• 3. Stir in the brown sugar.
• 4. Add the red pepper and onion, stir to coat. Cover and let cook for 3 minutes.
• 5. Add the sliced beef, lime juice, and basil: 
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  6. Cook, uncovered, stirring to turn the beef often, until it loses raw appearance (about 3 minutes):
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  7. . Serve with rice (I like Basmati, but any variety will do) and enjoy!
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