Mussaman Beef Curry

½ Pound Tenderloin beef
1½ -2 Tablespoon Mussaman Curry Paste
1 Large Yellow Onion
2 Medium peeled potatoes
1 can (13.5 FL. Ounce) Coconut milk
2-3 Teaspoons Fish sauce
2-3½ Teaspoons Sugar
Garnish:
2 rings fried egg noodles (optional)
2-3 Red chili peppers cut in half lengthwise

1. In a wok, heat the deep-fry oil to medium high
2. Wrap a little bit of noodle around a fork and drop into the hot oil
3. Fry 2 of these noodle rings till crispy and golden.
4. Set aside for garnish.
5. Cut ½ Pound beef fillet cut into serving sized pieces.
6. Cut potatoes into 1" cubes and cut onion into quarters.
7. In a sauce pan, heat ½ Cup of coconut milk and mussaman curry paste on high heat, until curry paste bubbles.
8. Add beef, 2 Teaspoons of fish sauce and 2 Teaspoons of sugar; stir continually and cook for about 5 minutes.
9. Add ½ Cup of coconut milk, potatoes, 1 Teaspoon of fish sauce, and 1½ Teaspoons of sugar
10. stir occasionally until beef is cooked.
11. Garnish with red chili peppers and fried egg noodle on the top.

Serve immediately with hot steamed Jasmine rice.