Peanut Panang Beef Curry

• 1 cup Coconut Milk, Divided
• 2 Tablespoons Panang Curry Paste (or Any Red Curry Paste)
• 1/2 cups Water
• 2 Tablespoons Fish Sauce
• 2 Tablespoons Palm Sugar Or Brown Sugar
• 3 whole Wild Lime Leaves (optional)
• 1/2 pounds Tri-tip (or Other Boneless Beef), Very Thinly Sliced Crosswise Into 2" Strips
• 3 Tablespoons Fresh Ground Peanuts (or Peanut Butter)
• 1/4 cups Basil Leaves (preferably Thai), Roughly Chopped

1. Pour a half cup of coconut milk into a wok or skillet set over medium-high heat.
2. Once hot and foaming, add the Panang curry paste and use the back of a wooden spoon to break apart any large chunks.
3. Stir the curry paste and the coconut milk until fully combined.
4. Reduce the heat to medium and add the rest of the coconut milk as well as the water, fish sauce, palm sugar and lime leaves.
5. Let the mixture simmer for a few minutes then add the thinly sliced beef and stir.
6. Cook the beef, stirring occasionally, for 3 minutes.
7. Add the ground peanuts and reduce the heat to low.
8. Stir to combine the peanuts with the curry.
9. Just before serving, turn off the heat and remove the wild lime leaves.
10. Add the basil leaves and stir.
11. Serve with rice.

coconut milk, panang curry, water, fish sauce, sugar, lime leaves, tri, fresh ground peanuts, basil

Taken from tastykitchen.com/recipes/main-courses/peanut-panang-beef-curry/ (may not work)