Panang beef curry

Ingredients

• 1 1/2 cups jasmine rice
• 1 tbsp vegetable oil
• 3 tbsp red curry paste
• 1 (13.5 oz) can coconut milk
• 2 tbsp creamy peanut butter
• 1 lb sirloin steak, thinly sliced
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 cup fresh basil leaves
• 1 lime

Steps

1. Cook the rice according to the package directions.
2. Heat the oil in a large skillet over medium heat. Fry the curry paste for 1 minute, stirring.
3. Stir in half the coconut milk and the peanut butter and simmer for 2 minutes, until thick.
4. Add the beef and simmer for 5 minutes, stirring. Wash your hands and the cutting board.
5. Add the rest of the coconut milk, the fish sauce, brown sugar and bell pepper. Simmer for 5 minutes, until the beef is cooked through (145 °F) and the sauce is thick.
6. Take the pan off the heat and let it stand for 3 minutes. Stir in the basil and a squeeze of lime and serve over the rice.