MUSAMUN BEEF CURRY

2 tablespoons peanut oil
1 teaspoon curry paste
1 can coconut milk
3/4 pound beef top round steak, cut into 1-inch cubes
1 russet potato, large, cut into 1 inch dice
1 onion, sliced
3 pequin chile peppers, chopped
1 1/2 tablespoons fish sauce
1 teaspoon brown sugar
1/2 cup peanuts, roasted

Heat the oil and the curry paste in a heavy skillet until the paste bubbles.

Add the coconut milk, beef, potato, onion, chile peppers, fish sauce, and brown sugar. Stir well and cook for 10 minutes over high heat.

Reduce the heat and cook for an additional 30 minutes.

Sprinkle with roasted peanuts. Serve immediately.

Servings: 4