Panang Beef

• About 1 lb beef steak, such as sirloin, cut into strips
• 1 large diced red bell pepper (or vegetable of your choice)
• 2 cups coconut milk (our higher fat, 100% pure coconut cream is best)
• 2 tablespoons panang curry paste
• 1-2 tablespoons fish sauce
• 2 tablespoons palm sugar
• 2 tablespoons roasted peanuts
• 3-4 fresh kaffir lime leaves, slivered
• 3-4 fresh Thai chile peppers

1. Crush the peanuts in a mortar and pestle. Set aside about 3 tablespoons of the coconut millk.
2. Heat the coconut milk, except for the 3 tablespoons set aside, in a wok or skillet until the oil comes to the surface. Add panang curry paste, and fry until it becomes aromatic. Add meat and cook until the meat is nearly done, then add bell peppers. Add fish sauce and palm sugar. Let it simmer for a few minutes.
3. Remove from heat. Top with 3 tablespoons coconut milk, slivered lime leaves, peanuts, and fresh Thai chilli peppers. Mix this up, serve with freshly steamed jasmine rice. For an elegant touch just before serving, dab a spoonful of thick coconut cream. Enjoy

beef steak, red bell pepper, coconut milk, panang curry, fish sauce, palm sugar, peanuts, lime, peppers

Taken from www.epicurious.com/recipes/member/views/panang-beef-58393776 (may not work)