A pantry-friendly Panang-style beef curry using red curry paste, coconut milk, peanut butter, and basil.
220 gBeef steak
120 gBell Pepper
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10 gBasil
25 gPeanut Butter
1.25 cupsCoconut Milk
1.5 tbspLime juice
30 gRed Curry Paste
1.5 tbspFish Sauce
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Sear sliced beef in cooking oil with salt and black pepper.
Add red curry paste and cook until fragrant.
Stir in coconut milk, peanut butter, bell pepper, and fish sauce; simmer until the beef is tender.
Finish with lime juice and basil.