Silky Creamy Panang Beef Curry with Tender Steak & Thai Basil

Por Kitchen Sanctuary · 30 min

Ingredientes

Modo de preparo

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

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