Ingredients

How to make it

  • Cut meat in to bite sized pieces, using a medium to large skillet or wok fry the meat until it is 3/4 done, remove and set aside.
  • Stir fry the veggies for a few minutes (in my case just until the onion started to turn clear. Pull them off the heat and set those aside as well.
  • Using medium heat add in 1/2 cup of coconut milk and let it come to a boil, careful not to burn.
  • Add 2-3 tablespoons of panang curry paste and stir in to the coconut milk.
  • Put the meat back in to the pan and stir until fully cooked. It should only take a few minutes if the sauce is boiling but depends on the size of your chunks.
  • Add in the fish sauce, sugar and remainder of coconut milk and stir until sauce thickens.
  • Once the sauce has thickened add the basil and lime leaves.
  • At this point, taste the dish and add more fish sauce or sugar to taste.
  • Server over Jasmine Rice.

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    " It was excellent "
    mamamia43 ate it and said...
    It was great! Panang is my favorite curry. I did kind of mesh 2 recipes together and added a little something of my own that was similar to the restaurant where we get our panang. It was at least as good as theirs! Thank you for the great recipe!
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