Thai Panang Curry with Beef

Instructions

1. Prepare the beef
   Slice the beef sirloin against the grain into thin, bite-sized strips approximately 1/4 inch thick. Pat dry with paper towels to remove excess moisture, which will help with browning.
2. Sear the beef
   Heat 1 tablespoon of vegetable oil in a large wok or deep skillet over high heat. Working in batches to avoid overcrowding, sear the beef for 1-2 minutes until browned on the outside but still slightly pink inside. Transfer to a plate and set aside.
3. Create the curry base
   In the same wok, add the remaining tablespoon of oil over medium heat. Add the Panang curry paste and stir-fry for 1-2 minutes until fragrant, being careful not to burn it. Add 1/2 can of coconut milk and stir continuously until the oil separates and the mixture becomes fragrant, about 3-5 minutes.
4. Build the curry sauce
   Pour in the remaining coconut milk and bring to a gentle simmer. Add the fish sauce, palm sugar, and half of the kaffir lime leaves. Stir well to combine and allow the flavors to meld together for about 5 minutes.
5. Add vegetables and beef
   Add the sliced red bell pepper to the simmering curry sauce and cook for 2-3 minutes until slightly softened. Return the seared beef to the wok, including any accumulated juices. Stir gently to coat with the sauce and simmer for 5-7 minutes until the beef is cooked through and tender.
6. Finish the curry
   Taste and adjust the seasoning with additional fish sauce or sugar if needed. The curry should have a perfect balance of salty, sweet, and spicy flavors. Turn off the heat and stir in the Thai basil leaves, allowing them to wilt from the residual heat.
7. Serve and garnish
   Transfer the curry to a serving bowl. Garnish with the remaining kaffir lime leaves, crushed peanuts, and sliced red chilies if using. Serve hot with steamed jasmine rice and lime wedges on the side.