Thai Stir-Fry Beef Curry

• Sauce
• 90 ml coconut milk
• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 6 kaffir lime leaves
• Stir-fry
• 1 tablespoon oil
• 2 tablespoons panang curry paste (use only 1 Tbsp. or less for less heat)
• 250 g beef sirloin, sliced thinly
• 1/8 cup green pepper, sliced
• 1/8 cup red pepper, sliced
• 1/4 cup onion, sliced
• 2 tablespoons roasted peanuts, chopped fine (or cashews)

1. Mix together the sauce ingredients and set aside.
2. Heat a large skillet and add the oil and curry paste. Cook for 1 minute on low heat.
3. Return the temperature to high and saute the beef, then add the sauce. Cook until the sauce is thick, about 5 minutes.
4. Add the sliced peppers , onions and ground peanuts. Cook for 2 minutes more.
5. Serve over Jasmine rice. (P.S. Don't eat the lime leaves).

sauce, coconut milk, fish sauce, sugar, lime leaves, oil, panang curry, beef sirloin, green pepper, red pepper, onion, peanuts

Taken from www.food.com/recipe/thai-stir-fry-beef-curry-221862 (may not work)