Beef Panang Curry

A rich hearty coconut curry made easier by the use of canned curry paste.

2.5 lbs of beef, preferably a lean tough cut like top round, sliced thinly across the grain
1 can coconut milk (I prefer Chaokoh), NOT shaken
1 4-oz can panang curry paste (this can be cut down to 1/2 can if 4 oz is too hot)
Thai chiles to taste
3-4 T peanut butter
3 T roasted peanuts, ground
Fish sauce to taste
3-4 kaffir lime leaves, thinly sliced

When you open the can (assuming you haven't shaken it), you'll find that the top layer of the can is a thick solid, while the bottom will be a thin liquid; this is fine, it's just the coconut milk separating.  Transfer the solid top to a pot or wok and heat on medium, reserving the liquid in the can.  When the solid has melted and started to bubble add the curry paste and the chiles and saute for a minute or two until fragrant and well mixed.  Add the beef and a 1/4 C of fish sauce along with the the reserved liquid from the coconut milk.  If necessary add a little water to cover the beef, and simmer, covered, until the beef is tender, ~ an hour.  Uncover, add the peanut butter, roasted peanuts, and kaffir lime, and reduce the liquid until it's a thick sauce.  Add fish sauce and/or sugar if necessary to adjust the seasoning.

Serve with jasmine rice.