Step 1

Add oil and curry paste on medium heat in a soup pot, Dutch oven, or a large wok. Stir fry the paste, and break up any large clumps until fragrant. It takes about 1-2 minutes.

Step 2

Add the coconut milk and stir until you have a thick coconut cream sauce, about 2-3 mins.

Step 3

Season your sauce with fish, sugar, and sliced kaffir lime leaves. Stir and cook for a minute.

Step 4

Add the beef, and stir until all the pieces are covered in the golden thick sauce.  Lower the heat slightly if the curry is getting too thick too quickly. Cook for 5 minutes.

Step 5

Last, add the peanuts to the pot, then stir well. Carefully taste the curry and adjust the flavors as needed. Use fish sauce for saltiness, Sugar to sweeten it up, a bit of water, or coconut milk for more liquid.  Serve over jasmine rice. Enjoy!