Ingredients:

• 2 lbs. of beef or pork cut into strips of about 1/2" x 2"
• 1 can of pa’naang curry paste (about 8oz)
• 2 tablespoons of sugar
• 2 tablespoons of fish sauce (nam phlaa)
• 2 tablespoons of kaffIr lime leaves (finely shredded)
• ½ cup of basil leaves
• 1 can of coconut milk ("Chaokoh", or Chef's Choice Brand)

Preparation:

Cut the beef into pieces about 1/2" x 2" strips. Heat the wok to a medium-high temperature and add in the beef. Quickly stir around until just barely cooked. Leave it to cool. Put three tablespoons of coconut milk in the wok & let it boil before adding 2-3 tablespoons of pa’naang curry paste (depending on how hot you like), stir it well until it starts to produce an oily red mixture, add the meat, stir, add a little more coconut milk & fry. Try it to see how sweet and salty it is. Now add the fish sauce and some sugar to taste.

Try it again, if it tastes right (should be a combination of heat, saltiness, and sweetness), add the rest of the coconut milk & simmer. Now add the finely shredded lime leaves, and basil leaves, stir well, and take off the heat.

Serve With Hot Thai Jasmine Rice. Add sliced red chillis with the lime leaves and basil for a hotter curry.