yield: 4-5 servings
𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴:
• 500g beef tenderloin (or rib-eye) cut into chunks
• 2 tablespoons fish sauce
• 1 tablespoon vegetable oil
• 1 can (400ml) coconut milk
• 4-5 tablespoons Panang curry paste
• 1 tablespoon palm sugar
• 8-10 kaffir lime leaves, torn into small pieces
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• Fresh coriander leaves
