Peanut Panang Beef Curry

Pour a half cup of coconut milk into a wok or skillet set over medium-high heat. Once hot and foaming, add the Panang curry paste and use the back of a wooden spoon to break apart any large chunks. Stir the curry paste and the coconut milk until fully combined.

Reduce the heat to medium and add the rest of the coconut milk as well as the water, fish sauce, palm sugar and lime leaves. Let the mixture simmer for a few minutes then add the thinly sliced beef and stir.
Cook the beef, stirring occasionally, for 3 minutes. Add the ground peanuts and reduce the heat to low. Stir to combine the peanuts with the curry.

Just before serving, turn off the heat and remove the wild lime leaves. Add the basil leaves and stir. Serve with rice.