Panang Beef Curry

Ingredients

• 600 g (1⅓ lb) flank steak
• 400 ml (1¾ cups) can coconut milk, unshaken top cream spooned off
• 3 tbsp Panang curry paste
• 2 tbsp fish sauce
• 1 tbsp palm or brown sugar
• 120 ml (½ cup) beef stock or water
• 4 makrut lime leaves, torn (or 1 tsp finely grated lime zest)
• 1 red bell pepper, sliced
• 100 g (3½ oz) green beans, trimmed
• 2 tbsp roasted peanuts, crushed
• Thai basil leaves (or regular basil) and sliced red chilli, to garnish
• Jasmine rice, to serve

Steps

1. Slice the beef against the grain into 5 mm (¼ in) strips.
2. Heat a wok or wide pan over medium heat. Add the thick coconut cream and cook for 3 to 4 minutes, until the oil separates and shimmers.
3. Stir in the curry paste and fry for 2 minutes, until deeply fragrant and a shade darker.
4. Pour in the rest of the coconut milk and the stock. Add the fish sauce, sugar and lime leaves, bring to a bubble and simmer gently for 5 minutes.
5. Add the beef, pepper and green beans. Simmer gently for 5 to 8 minutes, until the beef is just cooked through and tender and the vegetables are tender but bright.
6. Let the sauce thicken slightly for 2 minutes.
7. Remove the lime leaves if you like.
8. Taste, adding fish sauce for salt or sugar for sweetness. Top with peanuts, basil and chilli, and serve with rice.

Notes

• Heat level: start with 2 tbsp paste and add more to taste; brands vary widely.
• Other cuts: sirloin works the same way; for chuck, simmer it for 1½ hours first.
• Make ahead: the curry reheats well and thickens as it sits. Fridge 3 to 4 days; freezes 3 months. Reheat gently to steaming hot.
• Shortcut: freeze the flank for 30 minutes before slicing so it cuts thin and even.
• Chef's touch: scatter 1 makrut lime leaf, cut into very fine threads, over the top; the raw leaf adds a fresh citrus aroma.