Panang Curry | ExpatWomanFood.com
 
 

Posted on

17 September 2012

by

ewfood

Panang Curry

Ingredients

8fl oz. coconut milk
1.5oz. panang curry paste
1lb. beef, sliced
3 lime leaves, shredded
1.5fl oz. fish sauce
1oz. sugar
handful thai basil
Servings
4
Person
Preparation Time
10
min
Cooking Time
20
min

Preparation

  • Heat up a large wok and add a ¼ of the coconut milk. Add to that the curry paste and mix well. You want the paste to be dry but not to sick and burn
  • Keep adding the coconut milk every minute or so. There should be some oil coming from the paste
  • After about 5 minutes from when you started cooking the milk should bubble. Add the meat at this point. Cook the meat for 5-7 minutes until it is cooked
  • Add the lime leaves, fish sauce, and sugar and fry for a further 4-5 minutes. The consistency of the curry should be quite dry. If it’s too dry add more coconut milk
  • Serve it with jasmine rice.
Cooks Note

Preparation time: 10 minutes; Cooking time: 20 minutes; Serves 4

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