2tbsproasted peanutsunsalted (if allergic, sub another type of nuts or seeds)
1tspfermented shrimp pasteoptional, only if the red curry paste doesn’t already have it
For the semi-homemade panang curry paste:
Grind the cumin and coriander seeds until very fine using a mortar and pestle or a coffee grinder.
Add roasted peanuts and grind until fine.
Mix the red curry paste and shrimp paste into the ground spice mixture.
For the Curry:
Add 1 ½ tsp fish sauce and oil to beef and massage it in with your hands, separating the pieces of beef that are stuck together as you mix.
In a saute pan or a wok over medium high heat, reduce ¾ cup coconut milk until thickened and creamy.
Stir in curry paste and reduce the heat to medium low. Cook the paste for a few minutes, stirring constantly, until coconut oil separates away from the paste. If the paste sticks to the pan, you can deglaze with a bit of the remaining coconut milk.
Add sugar and torn kaffir lime leaves and cook for a minute or so until the sugar is dissolved.
Add beef and red bell peppers, and quickly toss it with the curry paste, separating the pieces of beef as much as you can.
Once the beef is about 50% cooked, add the remaining coconut milk and stir for 30 more seconds or just until the beef is fully cooked. If it looks too dry, you can add a splash of water at this point.
Taste and adjust seasoning with more fish sauce and/or sugar as needed.
Garnish with julienned kaffir lime leaves and more red peppers as desired.