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Easy Beef Panang
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Source: Weichuan Thai cooking p.57
| 1/2 lb. | beef, sliced, (or chicken or shrimp) |
| 1 tablespoon | oil |
| 1 1/2 tablespoon | panang curry paste |
| 3/4 cup | coconut milk |
| 1 tablespoon | fish sauce |
| 1 teaspoon | sugar |
| 1/2 cup | pea eggplant |
Kaffir lime leaf, finely shredded
Stir fry curry paste in oil until fragrant. Add meat, coconut milk, fish sauce, sugar and pean eggplant. Cook 10 minutes. Add kaffir lime leaf and serve.
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