Penang curry is a favorite of all Thais. It is not too hot, and is rich and creamy from the coconut cream and peanuts. Chicken or pork can be substituted in this versatile, aromatic, satisfying dish.
Heat the olive oil in a skillet over low heat.
Add the curry paste and stir until you can smell the scent. Add the coconut milk and continue stirring for a very short time, about one minute.
Add the sirloin and stir-fry for about 5 minutes, or until the beef is cooked through. Add the ground peanuts about half way through the cooking process.
Add the fish sauce and sugar to taste.
When the sauce is almost totally evaporated and/or absorbed, add the peppers and basil. Continue to stir-fry for about 5 minutes.
Garnish with Kaffir lime leaves and sprinkle with additional coconut milk. This dish is excellent when served with cooked jasmine rice.