Serves 4

Preparation time: 30 minutes

Cooking time: 1 hour

Ingredients:

400 grams beef fillet

3 tbsp. pha-naeng curry paste

2 cups coconut milk

6 kaffir lime leaves, torn

¼ cup ground roasted peanut

¼ tsp. salt

3 tbsp. palm sugar

2 tbsp. vegetable oil

red – yellow chilies, slices for garnish

Methods:

Wash the beef, cut into pieces about 1 cm thick.

Heat 2 tablespoons vegetable oil over medium heat until the oil is hot. 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. Then, add coconut milk and continue on cooking about 5 more minutes.

Seasoning to taste with salt, palm sugar and roasted peanuts, stir well. Reduce the heat and simmer for 15 minutes or until the beef is tender. Stir well to combine. Sprinkle with kaffir lime leaves on top and remove from the heat.

Transfer to a serving dish, garnish with red and yellow chilies.

Serve hot with steam rice.