Panang Curry
From thenewagecook 15 years ago
- 30 minutes to make
- Serves 8
Creamy coconut milk and Panang curry. Panang Curry is a dry curry paste which is fried in coconut milk and not boiled. This curry is typically made with beef, although you can make it with pork, chicken or tofu as well. Read more It is usually just meat but vegetables can be added and it is seasoned with sliced lime or kaffir leaves and sometimes a few leaves of Thai basil. See less
Ingredients
- 2 lbs of beef, pork or chicken or tofu (sliced into bite sized pieces) shopping list
- 2 garlic cloves - 2 inches fresh ginger (mashed into paste) shopping list
- 1/2 cup of water shopping list
- 1 medium onion (sliced) shopping list
- 1 (13.5oz) can of coconut milk shopping list
- 2 - 3 Tblsp of Panang curry paste (or to taste) shopping list
- 2 Tblsp of fish sauce shopping list
- 1 -2 carrots (peeled and sliced) shopping list
- 2 Tblsp of chunky peanut butter or grinded unsalted peanuts shopping list
- 1 Tblsp of white, brown or palm sugar (or to taste) shopping list
- 1 red or green bell pepper (seeded and sliced) or both shopping list
- 5 fresh Thai or sweet basil leaves (torn) shopping list
- salt to taste shopping list
How to make it
- In a large sauté pan add ½ can of the coconut milk and heat over medium heat until it just starts bubbling.
- Stir in Panang curry paste and dissolve, add the fish sauce.
- Now add the meat and stir to make sure it is well coated with the curry sauce.
- Add the peanut butter, grinded peanuts (if using) and the sugar.
- Add the water and the remaining coconut milk.
- Add the carrots and the rest of the vegetables.
- Cover and simmer until the carrots are tender.
- Stir and turn the heat off.
- Serve with white Jasmine rice or tossed with egg noodles.
- (see the photo above).
The Rating
Reviewed by 7 people-
Mmmmm good i love curry its all the spices
yummy...thank you so much love it
five
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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ANOTHER MASTERPIECE!THANKS FOR ANOTHER FEAST FOR THE EYES!THE TASTE I'M SURE MATCHES VERY WELL!
HIGH 5!!!!!!
CAROL
leebear
in Brookpark loved it
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This is my girlfriend and I's favorite dish at the moment. We omit the carrots, and just use red and green bell pepper. We also add extra peanut butter, as we like the flavor. We serve it over basmati rice, and it's great!
andrewpickle
in loved it
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