📖 Instructions

1. Prepare the beef: Slice 1 pound of beef sirloin (or your preferred cut) into thin strips. Marinate with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. This tenderizes the beef and adds a lovely savory note.
2. Sauté the aromatics: In a large skillet or wok, heat 1 tablespoon of coconut oil over medium-high heat. Add 2 cloves of minced garlic and 1 tablespoon of grated ginger. Sauté for about 1 minute until fragrant. Seriously don't let it burn!
3. Add the curry paste: Stir in 2-3 tablespoons of Panang curry paste (adjust to your spice preference). Cook for another minute, allowing the paste to release its aromatic oils. The aroma should be intoxicating!
4. Brown the beef: Add the marinated beef to the skillet and stir-fry until browned on all sides. Aim for a nice sear to lock in the flavors. This usually takes about 3-5 minutes.
5. Simmer in coconut milk: Pour in 1 can (13.5 oz) of full-fat coconut milk. Bring to a simmer, then reduce the heat to low. Let it simmer for 15-20 minutes, or until the beef is tender and the sauce has thickened slightly.
6. Add vegetables (optional): If desired, add some sliced bell peppers, bamboo shoots, or snow peas during the last 5-7 minutes of simmering. These add a nice crunch and freshness to the dish. I’m so glad I saw it online.
7. Season and finish: Season the curry with 1 tablespoon of fish sauce (or soy sauce for a vegetarian option), 1 teaspoon of brown sugar, and a squeeze of lime juice. Stir well to combine. Taste and adjust seasoning as needed.
8. Garnish and serve: Garnish with fresh Thai basil leaves, chopped red chilies (optional), and a drizzle of coconut cream. Serve hot with steamed jasmine rice. You’ll think you were actually in Bangkok.