Panang beef

By: The Snowman

For the Panang Beef Curry:500g beef (sirloin or chuck), thinly sliced2 tablespoons Panang curry paste1 can (400ml) coconut milk1 tablespoon fish sauce1 tablespoon brown sugar1 tablespoon lime juice1 red bell pepper, sliced1/2 cup Thai basil leaves1 tablespoon vegetable oilSalt to tasteFor the Coconut Rice:1 cup jasmine rice1 cup coconut milk1 cup water1 tablespoon sugar1/2 teaspoon salt

For the Panang Beef Curry: Heatvegetable oil in a large skillet or wok overmedium-high heat. Add the beef slicesand stir-fry for 2-3 minutes until brownedRemove the beef and set asideIn the same pan, add the Panang currypaste and cook for 1-2 minutes untilfragrant. Pour in the coconut milk, fishsauce, brown sugar, and lime juice. Stir tocombine and bring the sauce to a simmer.Add the cooked beef and red bell pepperto the pan. Simmer for 10-12 minutes, oruntil the beef is tender and the sauce hasthickened.Stir in the Thai basil leaves and cook foran additional 1-2 minutes. Taste andadjust seasoning with salt if needed.Serve the Panang beef curry over thecoconut rice, garnished with extra basilleaves.