An easy-to-make dinner to satisfy your Thai food craving! Add more or less red curry paste or dried red peppers to make it a bit more spicy.
Freeze the steak for 15 minutes to make the slicing easier. Thinly slice the steak across the grain, no thicker than 1/8 inch.
Heat a 12 inch skillet over medium heat. Spoon the thick coconut cream from the top of the can into the skillet. Add the curry paste and cook, stirring until fragrant and beginning to dry, 2-3 minutes. Stir in the remaining coconut milk, peanut butter, fish sauce, brown sugar, and 1/4 cup water and bring to a simmer. Stir in the red pepper and onion, cover and cook until the vegetables are crisp-tender, about 3 minutes.
Add the sliced beef, peas and basil; cook, uncovered, turning the beef often until it no longer looks pink, 2-3 minutes. Stir in the lime juice and serve. Serves 4.
1 pound flank steak, halved lengthwise
1 (13.5 oz.) can unsweetened coconut milk (I used lite coconut milk)
2 T. Panang or red curry paste (or more to taste!)
2 T. extra-cruncy peanut butter
5 tsp. fish sauce
1 1/2 T. brown sugar
1 medium red bell pepper, very thinly sliced lengthwise
1 medium onion, very thinly sliced lengthwise
1 cup thawed frozen peas
1 cup loosely packed torn basil leaves
1 1/2 T. fresh lime juice