Ingredients:

For the Panang Beef Curry:

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500g beef sirloin or chuck, thinly sliced

2 tablespoons Panang curry paste

1 can (400ml) coconut milk

1 tablespoon fish sauce

1 tablespoon brown sugar

1 small red chili, sliced (optional, for heat)

1 red bell pepper, thinly sliced

3–4 kaffir lime leaves (torn, optional but recommended)

Fresh Thai basil leaves, for garnish

Lime wedges, for serving

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For the Coconut Rice:

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1 cup jasmine rice

1 cup coconut milk

¾ cup water

Pinch of salt

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Directions:

1. Start the Coconut Rice: In a saucepan, combine jasmine rice, coconut milk, water, and salt. Stir and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes.

2. Sear the Beef: Heat a tablespoon of oil in a skillet or wok over medium-high heat. Sear the thin beef slices quickly until browned (about 2 minutes). Remove and set aside.

3. Cook the Curry Base: In the same pan, add the Panang curry paste and a splash of coconut milk. Stir and let it sizzle for a minute until aromatic.

4. Simmer the Sauce: Pour in the remaining coconut milk. Add fish sauce, brown sugar, sliced red chili, and kaffir lime leaves. Simmer for 5–7 minutes until slightly thickened.

5. Add Beef & Peppers: Return the seared beef and add the bell pepper slices. Simmer everything together for another 3–4 minutes, until the beef is tender and the peppers are soft but still vibrant.

6. Serve: Spoon the creamy Panang beef curry over a bed of coconut rice. Garnish with Thai basil and serve with lime wedges.