Preparation

• Heat 2 Tbsp. vegetable oil in a sauce pan until very hot. Add the sachet of panang curry paste.
• Stir-fry until an aroma develops then add 165ml of coconut cream.
• Add 300g beef filet (diced) then add 40ml water.
• Bring to the boil.
• Add 200g diced vegetables (baby corns, bell pepper).
• Add 1 Tbsp. fish sauce, 1 Tbsp. sugar.
• Simmer until cooked through.
• Garnish with dried kaffir leaves.

Serve with steamed white rice.