Beef Panang Curry

• 2 pounds Beef (ribeye, Loin Steak, Tenderloin), Sliced Thin Into Bite Sized Strips
• 1/2 teaspoons Black Pepper
• 1/2 teaspoons Kosher Salt
• 1 can (typically 13 1/2 Oz. Size) Unsweetened Coconut Milk
• 2 Tablespoons Panang Curry Paste (or Red Curry Paste)
• 4 whole Fresh Kaffir Lime Leaves, Finely Minced
• 3 whole Thai Chilies (jalapeno Or Serrano Can Be Substituted), Minced
• 1 whole Small Red Bell Pepper, Seeded And Sliced
• 2 cups Sliced Mushrooms (shiitake, Baby Portabello, Etc.)
• 2 Tablespoons Fish Sauce, More To Taste
• 2 stalks Scallions, Cut Into 1/2 Inch Pieces
• 2 cups Torn Fresh Thai Basil Leaves, About 1 Bunch
• 1 cup Roughly Chopped Fresh Cilantro Leaves, More To Garnish

1. Season the beef with the pepper and salt.
2. Set aside.
3. Set a large Dutch oven or heavy-bottomed pot over high heat and pour in the coconut milk.
4. Stir and cook until the milk begins to separate, about 5 minutes.
5. Lower the heat to medium and whisk in the curry paste, kaffir lime leaves, chilies and cook for an additional minute.
6. Stir in the bell pepper, mushrooms and simmer for 2 minutes.
7. Add the beef and stir around the pot for 1-2 minutes until the meat is no longer pink.
8. Add in the fish sauce, scallions, basil and cilantro.
9. Cook the beef for another 1-2 minutes.
10. Taste and add more fish sauce as needed.
11. Serve hot over rice.
12. Garnish with additional cilantro leaves.

beef, black pepper, kosher salt, milk, panang curry, lime leaves, chilies, red bell pepper, mushrooms, fish sauce, stalks scallions, fresh thai basil, cilantro

Taken from tastykitchen.com/recipes/main-courses/beef-panang-curry-2/ (may not work)