Ingredients
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
Preparation
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.
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).
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!
