Thai steak panang curry with jasmine rice
½ cup jasmine rice
1 yellow onion
2 kaffir (makrut) lime leaves
1 red bell pepper
10 ounces top sirloin steak strips
panang curry paste (lemongrass – diced green chiles – fresh ginger – fresh garlic – olive oil – turmeric – coriander – cumin – cardamom – ancho chile powder – salt)
½ cup diced tomatoes
1 cup coconut milk
1/3 cup peas
1 tablespoon sambal oelek (optional)
3 tablespoons roasted cashews
Cook the rice
In a fine-mesh strainer, rinse the rice.
In a small sauce pot, bring the rice and 1 cup water to a boil; reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 12 to 15 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the curry.
Prep the curry ingredients
Peel and thinly slice the yellow onion.
Zest the lime, juice half for the curry, and cut half into wedges for garnish.
Tear the lime leaves in several places but keep the leaves whole.
Remove the stem, ribs, and seeds from the bell pepper. Coarsely chop the pepper.
Sear the steak
Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steak; cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Transfer to a plate. Do not wipe out the pan.
Cook the curry
In the same pan used for the steak, if dry, add 1 to 2 tablespoons oil; warm over medium-high heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the curry paste and tomatoes; cook until fragrant, 1 to 2 minutes. Add the coconut milk, lime zest, and lime leaves; bring to a boil. Reduce to a simmer; add the peas, bell pepper, and steak and any accumulated juices. Cook, stirring occasionally, until the steak is warmed through, 2 to 3 minutes.
Remove from the heat. Stir in the lime juice and as much sambal oelek as you like. Season to taste with salt and pepper. Discard the lime leaves.
When the curry is almost done, prepare the garnishes.
Prep the garnishes
Coarsely chop the cashews.
Strip the basil leaves from the stems; coarsely chop the leaves.
Transfer the rice to individual bowls; top with the curry. Garnish with the cashews and basil. Serve with the lime wedges.