Panang Curry with Beef

Yields1 Serving

"You've got to give me that recipe!"

Ingredients:

1 cup bell peppers, thinly sliced

13 oz coconut milk*

4 tbsp Panang Curry Sauce (more or less to taste)

1 lb beef, cut into short thin strips (variation: chicken, shrimp, scallops or tofu)

*If Desired for light coconut milk: replace ½ of coconut milk portion with ½ water

Procedure:

Heat pan on medium and stir in ½ of the Panang Curry Sauce and ½ of the coconut milk.

Stir in beef and simmer until beef is partially cooked (about 1 minute).

Add vegetables, remaining Panang Curry Sauce and coconut milk and simmer until beef is cooked through.

Serve with steamed rice or noodles.