Mama Fessel’s Panang Beef Curry

(by Juliet Fessel)

1 T. olive oil

2 T. chili paste (preferably Maseri brand Panang Curry Paste)

1 c. unsweetened thick coconut cream (preferably Mae Ploy brand)

2 c. hanger steak, sliced thinly along the grain

fish sauce, to taste

brown sugar, to taste

optional: peas, sweet Thai basil, lime leaves

Heat olive oil in wok or large pan.

Sir in chili paste.

Add 1/2 c. of coconut cream and stir.

When the sauce begins to bubble, add beef and stir-fry until cooked through.

Add remaining 1/2 c. of coconut milk and continue to cook, stirring occasionally.

Add fish sauce to taste.

Add brown sugar to taste.

Add any optional ingredients

Serve over rice.

(Read Appreciation, the story that accompanies this recipe.)