Silky Creamy Panang Beef Curry with Tender Steak & Thai Basil

Name: Silky Creamy Panang Beef Curry with Tender Steak & Thai Basil
Total time: 30 min
Ingredients: 2 tbsp Oil; 1 Onion, sliced; 2 Bell pepper, sliced; 2 cloves Garlic, peeled minced; 1 tbsp Ginger paste; 2 tbsp Curry, paste; 2 tbsp Peanut butter; 6 Kaffir lime, roughly; 400 g Beef, thinly sliced; 400 ml Coconut milk; 2 tbsp Lime; 2 tbsp Brown sugar; 1 tbsp Fish sauce; 10 + 8–12 Thai basil; Rice; 2 tbsp Peanut, chopped; 2 Scallion, chopped

By Kitchen Sanctuary · 30 min

Ingredients

Oil2 tbsp
Onion · sliced1
Bell pepper · sliced2
Garlic · peeled minced2 cloves
Ginger paste1 tbsp
Curry · paste2 tbsp
Peanut butter2 tbsp
Kaffir lime · roughly6
Beef · thinly sliced400 g
Coconut milk400 ml
Lime2 tbsp
Brown sugar2 tbsp
Fish sauce1 tbsp
Thai basil10 + 8–12
Rice
Peanut · chopped2 tbsp
Scallion · chopped2

Instructions

Heat the oil in a wok or large frying pan over medium-high heat.
Add the onion, peppers, garlic and ginger, and stir-fry for 2 minutes.
Add the panang curry paste, peanut butter and kaffir lime leaves. Cook for 3–4 minutes, stirring often, until the spices and lime leaves smell fragrant.
Add the steak and fry for 2–3 minutes, moving and separating it constantly with a spatula. It should be semi-cooked.
Add the coconut milk, lime juice, sugar and fish sauce. Stir, bring to a gentle simmer and cook for 5 minutes, until slightly thickened.
Stir in the Thai basil leaves and turn off the heat.
Serve with rice, topped with chopped peanuts, spring onions and a few fresh Thai basil leaves.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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Garlic Onion Scallion Rice Bell pepper Brown sugar Beef Lime

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