Heat oil in a pot and sauté spice paste and bay leaves until fragrant.

Add beef and cook until no longer pink.
Add chayotte, snake beans, and stink beans. Cook until vegetables start to wilt.

Add coconut milk, fish sauce, and palm sugar. Bring to a boil.

Reduce heat and cook until the meat is tender. You can add more boiling water if the liquid reduces, try to keep the liquid to 2 liter.

Add more palm sugar and salt to suit your taste. Turn off heat.