Panaeng Beef in Red Curry Peanut Sauce

• 1 cup unsweetened coconut milk
• 1/2 cup water
• 1/2 lb boneless beef, such as flank steak or tri-tip, thinly sliced crosswise into 2-inch strips
• 2 tbsp panaeng curry paste or red curry paste
• 2 tbsp fish sauce
• 2 tbsp palm sugar or brown sugar
• 3 tbsp ground or finely chopped peanuts or peanut butter
• 3 wild lime leaves, torn or cut in qtrs
• A handful of Thai or Italian basil leaves, plus a few sprigs

1. In medium saucepan, stir together 1/2 cup of the coconut milk and the water and bring to a very gentle boil over medium heat. Sprinkle in the sliced beef, stirring to keep the pieces from sticking together, and simmer 5 min, until meat is tender.

2. With a slotted spoon, scoop the meat out into a bowl and set aside, leaving coconut milk in pan to return to a gentle boil. Stir in the curry paste and cook, pressing and stirring to dissolve the paste, 3 to 4 min, until the sauce is fragrant and smooth.

3. Return the beef and any juices to the pan, add the remaining 1/2 cup coconut milk, and bring back to a gentle boil. Add the fish sauce, sugar, peanuts, and lime leaves. Stir well and remove from heat. Transfer to a small platter, garnish with a flourish of basil sprigs and serve hot or warm.

From QUICK AND EASY THAI by Nancie McDermott