Cuisine: Thai
Author: Mrs Butterfingers
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
An easy to make dinner that will satisfy your craving for Thai Food
  • 1 lb. flank steak, halved lengthwise
  • kosher salt and freshly ground black pepper
  • 1 13.5 oz. can unsweetened coconut milk (do not stir)
  • 2 tbs. Panang or red curry paste
  • 2 tbs. extra-crunchy peanut butter
  • 1 generous tbs. fish sauce
  • 1 generous tbs. brown sugar
  • 1 medium red bell pepper, very thinly sliced lengthwise
  • 1 medium onion, very thinly sliced lengthwise
  • 1 cup THAWED frozen small peas
  • 1 cup loosely packed basil leaves, torn (or substitute l tbs. dried basil)
  • 2 tbs. fresh lime juice
  1. FREEZE THE STEAK for 15 minutes to make slicing easier. Thinly slice the steak across the grain, no thicker than ⅛ inch.
  2. Sprinkle the steak with a little kosher salt and several grinds of black pepper.
  3. Heat a 12-inch skillet over medium heat. Spoon the thick coconut cream from the top of the can into the skillet.
  4. Add the curry paste and cook, stirring, until fragrant and beginning to dry, 2 to 3 minutes.
  5. Stir in the remaining coconut milk, peanut butter, fish sauce, brown sugar and ¼ cup water and bring to a simmer.
  6. If you are using dried basil add to the sauce.
  7. Simmer for 5 to 10 minutes.
  8. Stir in the red pepper and onion, cover, and cook until the vegetables are crisp-tender, about 3-4 minutes.
  9. Add the sliced beef, peas and the fresh basil.
  10. Cook uncovered, turning the beef often, until it no longer looks raw, 2 to 4 minutes.
  11. Stir in the fresh lime juice and serve.
Recipe by Mrs. Butterfingers at