Thai Panang Beef Curry

So, I could live on rice, Nutella, fruit, and cereal--and be incredibly happy.  I am however, dating a carnivore.  So while my idea of a perfect curry is loads of veggies and a light sauce, Mr. Meat is not as fond of water chestnuts, kale, and carrots.  Hence, a rich, flavorful curry with strictly meat.  Even with my preference for veggies, this was really, really tasty.

• 1 lb thinly sliced beef 
• 1 Tbs vegetable or canola oil
• 1 cup coconut milk 
• 1 1/2 tablespoon panang curry paste*
• 2 tablespoons fish sauce 
• 4 thinly sliced kaffir lime leaves*
• 2 tablespoons sugar 

1.  Heat the vegetable oil over medium-high heat, add the curry paste and stir until aromatic.  
2. Add the beef, and cook 1-2 minutes.  Add coconut milk, fish sauce, and sugar, leave uncovered and simmer for 15-20 minutes or until sauce is reduced to a thick consistency. 
3. Serve over white rice, and sprinkle with sliced kaffir lime leaves. 

 Notes:

• Panang curry paste is rather challenging to find- it may be available at your Asian grocery.  If not you can make your own, or doctor up some red curry paste which is far easier to find.  Red curry paste and panang curry paste really only vary slightly (yes I stood in the Asian market for 20 minutes reading all their various curry paste ingredients to compare... I would have just bought the panang curry paste, but it only came in a 5 lb container--seriously I could eat curry the rest of my life and not finish 5 lbs of curry paste)  To doctor it up, simply add 1/16 tsp of coriander and 1/8 tsp of cumin to your 1 1/2 Tbs of red curry paste.
• Kaffir lime leaves can also be challenging to find--check your Asian market.  If you are unable to find them substitute the zest and juice of half a small lime, and toss one bay leaf in while simmering. 

Yields 2-3 servings.