Best Panang Beef

• 2 Pounds Boneless Chuck Beef Roast, sliced very thin against the grain
• 1 - 4 ounce can of Penang Curry Paste
• 12 Kaffir lime leaves sliced very, very thin
• 1/2 Teaspoon kosher salt
• 6 Tbsp Palm Sugar
• 5 TBSP Fish Sauce
• 4 Cups Thai Basil Leaves
• 2 Cups Red Bell Pepper, sliced this, about 3 inches long
• 2 Cans (19oz each) coconut milk- Mae Ploy brand
• 4 Tablespoon Vegetable Oil

1. Cut the beef when slightly frozen, (put in freezer for 2-3 hours) It makes the thin slicing much, much easier.
2. Heat oil on high. Add curry paste and 4 Tbsp. of coconut cream. Saute for 2 minutes until fragrant, then add beef and cook until browned. Add remaining coconut milk and lower heat to medium. Add sugar and salt. Cook beef until tender, about 15-20 minutes. Stir occasionally, and do not cover. The curry will thicken nicely.
3. Turn heat off. Mix in fish sauce, thai basil, red bell pepper (you may add earlier if you want peppers softer) and kaffir leaves. Serve hot with rice. Leave uncovered on stove if not serving immediately.
4. Enjoy!

beef roast, curry, lime, kosher salt, sugar, sauce, basil, red bell pepper, coconut, vegetable oil

Taken from www.epicurious.com/recipes/member/views/best-panang-beef-52454141 (may not work)