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Panang Curry With Beef And Shiitakes

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Panang Curry With Beef And Shiitakes

Ingredients

  • 1 (13.5- to 14-oz.) can coconut milk
  • 1/4 cup panang curry paste
  • 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
  • 2 tbs. light brown sugar or light brown palm sugar; more as needed
  • 1 tsp. fish sauce; more as needed
  • 1-1/2 cups bite-size chinese long bean pieces
  • 3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces
  • 1 lb. flank steak, cut into 1/4-inch-thick bite-size slices
  • 1-1/2 cups stemmed, halved or quartered shiitake mushrooms
  • 1 tbs. thinly sliced fresh or thawed frozen wild lime leaves
  • whole italian or thai basil leaves, for garnish
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