Panang Beef With Fragrant Thai Basil

This is very simple recipe. I replaced the beef with 2 bunches of asparagus and it worked quite well actually. Use it as a sauce for other stir-fries as well.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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

Directions

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.