Panang Curry Beef

Instructions

1. Prepare the beef
   Cut the beef chuck into thin slices against the grain, about 1/4-inch thick and 2 inches long. Pat dry with paper towels and set aside.
2. Create the curry base
   In a large wok or heavy-bottomed pot, heat the vegetable oil over medium heat. Add the Panang curry paste and stir-fry for 2-3 minutes until fragrant. Scoop the thick cream from the top of one can of coconut milk and add to the paste. Stir continuously until the oil separates and the mixture becomes glossy.
3. Cook the beef
   Add the beef slices to the curry paste mixture and stir-fry for 5 minutes until the meat is browned on all sides. Pour in the remaining coconut milk from both cans and bring to a gentle simmer.
4. Simmer and season
   Reduce heat to low and simmer for 25-30 minutes until the beef is tender. Add the fish sauce, palm sugar, and sliced kaffir lime leaves. Stir well to combine and allow the flavors to meld for 5 minutes.
5. Add vegetables
   Add the sliced red bell pepper and continue to simmer for 3-4 minutes until the pepper is slightly softened but still has some crunch.
6. Finish the curry
   Turn off the heat and stir in the Thai basil leaves, lime juice, and half of the crushed peanuts. Taste and adjust seasonings if needed, adding more fish sauce for saltiness or sugar for sweetness.
7. Garnish and serve
   Transfer the curry to a serving bowl. Garnish with the remaining crushed peanuts, sliced red chilies (if using), and additional Thai basil leaves. Serve hot with steamed jasmine rice.