Making Beef Panang Curry is easy and can be made at home in less time it takes to make the white rice. This is a rich, creamy and spicy Beef Panang with red bell pepper and snap peas. The addition of lots of fresh basil is crucial for the authentic flavor. It only requires a few ingredients. You can also swap out chicken for the beef.
6kaffir lime leavesvein removed and cut in thin strips (or substitute other citrus leaves)
Heat a large cast iron or stainless steel skillet on the stove top with 1 tablespoon peanut oil. When the pan is shimmering, add the steaks and cook for approximately 4- 8 minutes on each side, depending how thick the steaks are. The outside should be seared and the inside should be rare and register with a digital thermometer no more than 118 -120 degrees. (The steak will cook more when returned to the pan).
Remove the steak from from pan and let rest for 5 - 10 minutes on a cutting board to reabsorb the juices. Slice each steak against the grain into very thin slices - about an ⅛ inch thick pieces, and set aside. If the steak slices are too thick they will be chewy in the sauce. This step can be done ahead of time and stored in an airtight container in the fridge.
Heat remaining peanut oil in a large, nonstick skillet over medium heat. Add 2 tablespoons of red curry paste and cook, stirring frequently with a spatula, until the paste darkens in color to brick red, about 5 minutes. Be careful not to let the paste burn. Add coconut milk, peanut butter, fish sauce, and sugar. Stir to combine all the ingredients until smooth. Taste sauce and add up to 2 tablespoons more curry paste to achieve desired spiciness. Add the carrots and chiles, and let cook for about 5 minutes. Add the red bell pepper, basil, and sliced beef. Gently stir to evenly coat all the ingredients with sauce,.
Continue simmering for another 10 or until the sauce has reduced and slightly thickened. It will continue to thicken as it cools. Add kaffir lime leaves and simmer another 1 to 2 minutes. Transfer to serving platter and serve with extra long-grain white rice. It is optional to garnish the top with crushed peanuts.