Instructions

1. Start by preparing the ingredients. Slice 1 pound of beef into thin strips against the grain and set aside.
2. In a large mixing bowl, combine 1/2 cup of coconut milk, 2 tablespoons of red curry paste, and 1 tablespoon of fish sauce. Mix well until combined.
3. Heat a large skillet or wok over medium-high heat. Once hot, add 2 tablespoons of vegetable oil.
4. Add the sliced beef to the skillet. Stir-fry for about 3-4 minutes until the beef is browned and cooked through.
5. Pour the coconut milk and curry mixture over the beef. Stir well to coat the beef evenly.
6. Add 1 each of red bell pepper and green bell pepper, sliced into thin strips, and 1 each of small zucchini, sliced. Stir the vegetables into the mixture.
7. Let the mixture simmer for about 5 minutes, allowing the flavors to meld and the vegetables to soften.
8. Adjust the seasoning by adding 1 tablespoon of brown sugar for sweetness and an additional 1 tablespoon of fish sauce for saltiness if needed.
9. Finally, stir in 1 tablespoon of lime juice for acidity and remove from heat.
10. Serve the Pa Nang hot over steamed jasmine rice, garnished with fresh basil leaves and lime wedges.