Panang Curry

Method

1. Slice the beef into thin, bite-sized pieces and set aside to prepare for cooking.
2. Pour half of the coconut milk into a wok over medium-high heat and bring it to a gentle boil, allowing the cream to separate and the oil to rise to the surface, approximately 5 minutes.
3. Add the panang curry paste to the wok and fry it in the coconut cream, stirring constantly for 3 minutes until the paste is fragrant and fully incorporated into the oil.
4. Add the sliced beef to the wok and stir-fry for 8 minutes until the meat is cooked through and well coated with the curry paste.
5. Pour in the remaining coconut milk, reduce the heat to medium-low, and simmer the curry for 16 minutes until the sauce thickens slightly and the beef is tender.
6. Stir in the basil during the final minute of cooking, allowing the heat to release its aroma into the curry.
7. Remove the wok from heat and serve the Panang Curry immediately while the sauce is rich and glossy.