Pa-Nang Beef Curry with Coconut Milk

From Thai cooking class 

Serves 2 

500g sliced beef (inside round) 

1 can coconut milk (560 ml) 

2 lime leaves 

2 fresh chillies 

1/2 tbsp red curry paste 

1/2 tbsp panang curry paste 

1/2 tbsp paprika 

1 1/2 tbsp sugar 

1 tbsp fish sauce 

Few basil leaves for garnish 

Pour coconut milk into pot. Add both curries, lime leaves and heat over low heat until starts to boil. Boil 15 minutes. 

Add paprika. Add beef and put on high heat

Stir frequently until cooked. Add fish sauce, sugar, basil and fresh chillies.

Serve with rice.