Panang Beef With Fragrant Thai Basil

• 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

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.

coconut milk, red curry, crunchy peanut butter, fish sauce, brown sugar, basil

Taken from www.food.com/recipe/panang-beef-with-fragrant-thai-basil-143832 (may not work)