• 4 tbsp panang curry paste
• 1 can coconut milk
• 2 bell peppers (any color)
• 1 small white onion
• 1 tbsp vegetable oil
• 1 tbsp peanut butter
• 2 cloves minced garlic
• 1 inch minced ginger
• 1/2 lb thinly sliced beef
• 2 tsp palm sugar
• 1 tbsp fish sauce
• 2 tsp lime juice
• 2 tbsp chopped thai basil
• 4 keffir lime leaves

1. stir fry bell peppers and onions in a wok to brown and caramelize. set aside.
2. without shaking the can, saute the top half of the contents of 1 can of coconut milk, where the fat has settled. stir in the wok until slightly thickened.
3. dissolve curry paste in the milk. mix in peanut butter and minced garlic and ginger.
4. add meat and stir for about 5 minutes over medium high heat until meat is cooked.
5. add vegetables.
6. melt palm sugar on the bottom of the wok.
7. add fish sauce and lime juice.
8. add chopped basil. rip lime leaves into quarters and discard central vein. turn off the heat and add the lime leaves.
9. serve with white rice