200 grams beef tenderloin
1/2 cup coconut cream
1/4 cup phanaeng curry paste
1 tablespoon fish sauce
1 teaspoon sea salt
1 tablespoon palm sugar
1 cup coconut milk
1/2 cup pea eggplants
4-5 kaffir lime leaves, shredded red spur chili slices and crisp-fried kaffir lime leaves for garnish
1. Clean the beef tenderloin, slice thinly and put aside.
2. In a pan, cook the coconut cream over low heat until the oil surfaces. Add the curry paste and stir until it is fragrant and the red oil surfaces. Add the beef, cooking until it is done. Season to taste. The sauce should be salty with slightly sweet. Gradually add the coconut milk. Transfer to a pot and bring to a boil over medium heat. Add the pea eggplants. When everything is done, add the kaffir lime leaf. Remove from the heat.
3. Ladle into a serving bowl. Garnish with spur chili slices and crisp-fried kaffir lime leaves before serving.