17 September 2012
ewfood
Panang Curry
Ingredients
Preparation
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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
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Keep adding the coconut milk every minute or so. There should be some oil coming from the paste
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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
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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
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Serve it with jasmine rice.
Preparation time: 10 minutes; Cooking time: 20 minutes; Serves 4
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