Panang Beef With Fragrant Thai Basil

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 400 ml coconut milk
• 1 tablespoon red curry paste
• 2 tablespoons crunchy peanut butter
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 600 g rump steak (sliced into thin strips)
• 1 cup thai basil

Recipe

• 1 heat 1/4 cup of the thick cream from the top of the coconut milk over high heat for 5 minutes, stirring often, until the cream bubbles. to separate, pour the milk into a jar and allow to sit for 2-3 hours or until you can see two distinct layers.
• 2 add curry paste and cook for 2-3 minutes stirring constantly until well combined.
• 3 add peanut butter, fish sauce and brown sugar and cook for 2-3 minutes, stirring constantly. add remaining coconut milk.
• 4 when the mixture boils, add rump steak, cover and cook over medium heat for 5 minutes, stirring a few times.
• 5 stir through basil leaves.
• 6 serve with steamed jasmine rice and top with extra basil leaves and shredded red chilie and lime leaf, if desired.