PANANG BEEF

Steps:

• Mix 1/2 cup of coconut cream with the raw beef, and add a few slices of fresh green papaya (optional). Cook over low heat until it's done, then sest aside. In another pot, cook 1/2 cup coconut cream over low heat until oil starts to appear. Add 1 teaspoon vegetable oil. Add panang curry paste, stir it and blend it well (at least 5 minutes). Add cooked beef to this mix, then season with fish sauce, palm sugar, and kaffir lime leaf. Add a big dollop (1/2 cup or so) of the thickest part of a box of coconut cream. Mix well, heat to a high simmer then remove from heat and serve with jasmine rice. Enjoy!