(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.)