Panang Beef

• About 1.5 cups beef steak, such as sirloin, cut into strips
• 1.5 cups coconut cream
• 1.5 tablespoons panang curry paste
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar
• 2 fresh kaffir lime leaves, stems removed and leaves ripped.
• 1 teaspoon vegetable oil
• 3-4 fresh Thai chile peppers for garnish

1. Mix 1/2 cup of coconut cream with the raw beef, and add a few slices of fresh green papaya (optional). Cook over low heat until it's done, then sest aside.
2. In another pot, cook 1/2 cup coconut cream over low heat until oil starts to appear. Add 1 teaspoon vegetable oil. Add panang curry paste, stir it and blend it well (at least 5 minutes).
3. Add cooked beef to this mix, then season with fish sauce, palm sugar, and kaffir lime leaf. Add a big dollop (1/2 cup or so) of the thickest part of a box of coconut cream. Mix well, heat to a high simmer then remove from heat and serve with jasmine rice. Enjoy!

beef steak, coconut cream, panang curry, fish sauce, palm sugar, fresh kaffir lime, vegetable oil, peppers

Taken from www.epicurious.com/recipes/member/views/panang-beef-58392248 (may not work)