Panang Beef Curry

Ingredients

• 1 pound beef steak, such as sirloin, cut into 1/2-inch strips
• 1 large red bell pepper, cut into 1-inch dice
• 1 can coconut milk
• 2 tablespoons Panang or other Thai red curry paste
• 1-2 tablespoons fish sauce, to taste
• 2 tablespoons palm sugar
• 2 tablespoons roasted peanuts, lightly crushed
• 3-4 fresh kaffir lime leaves, slivered
• 1 fresh Thai or other red chile pepper, seeded and slivered, optional
• Cooked jasmine rice

Directions

1. Scoop out and reserve about 3 tablespoons of the coconut milk. Pour the remaining coconut milk into a medium saucepan or wok and warm it until glossy droplets of oil collect on top.
2. Stir in the curry paste until it is fully blended into the coconut milk. Continue cooking until the mixture smells fragrant, 4-5 minutes.
3. Add the beef and keep it at a gentle simmer until the strips are almost done, about 2 minutes. Stir in the bell pepper, fish sauce, and sugar. Simmer for a few minutes, taste, and adjust with more fish sauce or sugar as needed.
4. Add the kaffir lime leaves, unless you are using basil instead, and simmer just until fragrant, 1 to 2 minutes more.
5. Take the pan off the heat and finish with the peanuts, chile pepper, and basil leaves if using. Drizzle the reserved coconut milk over the curry and serve with rice.