Beef Panang Curry

Season the beef with the pepper and salt. Set aside.

Set a large Dutch oven or heavy-bottomed pot over high heat and pour in the coconut milk. Stir and cook until the milk begins to separate, about 5 minutes.

Lower the heat to medium and whisk in the curry paste, kaffir lime leaves, chilies and cook for an additional minute. Stir in the bell pepper, mushrooms and simmer for 2 minutes.

Add the beef and stir around the pot for 1-2 minutes until the meat is no longer pink. Add in the fish sauce, scallions, basil and cilantro. Cook the beef for another 1-2 minutes. Taste and add more fish sauce as needed.

Serve hot over rice. Garnish with additional cilantro leaves.