Panang Curry Recipe
The deep flavors developed in this classic Thai food recipe, Panang Curry, will delight your pallet.
curry, pad thai, thai food
rice bran or vegetable oil
Panang curry paste
divided (use the larger amount for a more mild flavor...it's it's too hot, add more)
cubed or sliced
sugar or palm sugar
kaffir lime leaves
fresh thai chile
chopped (If you have a sensitive pallet to heat, use half)
fresh Thai basil leaves
Stir fry Panang curry paste in hot oil for one minute on medium high heat.
Stir in half of the coconut milk and all of the kaffir lime leaves.
Add the fresh meat and cook for a few minutes.
Add in vegetables (optional…red pepper is great) and cook for a few minutes.
Add the rest of the coconut milk and water. Heat until boiling.
Add the fish sauce, sugar and chopped thai chile. Simmer on medium low heat until chicken is cooked through, about 5 minutes.
Add in thai basil and continue cooking until basil has just wilted (about one minute). Taste and season as needed.