Thai Panang Curry (Panang Neua)

Ingredients
3/4 lb (400 grams) beef
3 tbsp Panang curry paste
2 cups coconut milk
6 kaffir lime leaves, torn
1/4 cup ground roasted peanuts
1/4 tsp salt
3 tbsp palm sugar
2 1/2 tbsp fish sauce
slices of fresh red chili for garnish

Method:
1. Wash the beef, cut into pieces about 3 cm (about 1 inch) thick.
2. Heat 1 cup of coconut milk over medium heat until the oil surfaces. Add curry paste, stir constantly for 2 minutes until fragrant and red oil surfaces. Add the beef, and cook for a further 5 minutes or until done. Add the remaining coconut milk.
3. Season to taste with salt, fish sauce and sugar. Add roasted peanuts, stir well. Reduce the heat and simmer for 15 minutes or until the beef is tender. Stir well to combine. Sprinkle kaffir lime leaves on top, and turn off the heat.
4. Transfer to a serving dish, garnish with red chilies. Serve hot.
Cook’s notes: Serve over spaghetti instead of jasmine rice for a fusion dish. Roti bread is another possible accompaniment for this rich Indian-type curry. Or for a very Thai taste, serve with boiled salted eggs. For a festive occasion serve in crispy golden cups, called Krathong Thong, topping with kaffir lime leaf shreds and red chilies.