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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Very yummy Thai Panang Curry Recipe. Family loved it, even the young ones. Ingredients:
2 pounds of chicken (can use pork, beef or tofu if you prefer) |
1 can of coconut milk |
3 tablespoons panang curry paste |
1-2 tablespoons fish sauce to taste |
2 tablespoons kafir lime leaves (chopped finely) |
1/2 cup red basil leaves (1-2 chops on these just to make them a little smaller) |
2 tablespoons of sugar |
favorite stir fry veggies (i used sugar snap peas, asparagus and onion) |
Directions:
1. 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.
2. 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.
3. Using medium heat add in 1/2 cup of coconut milk and let it come to a boil, careful not to burn.
4. Add 2-3 tablespoons of panang curry paste and stir in to the coconut milk.
5. 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.
6. Add in the fish sauce, sugar and remainder of coconut milk and stir until sauce thickens.
7. Once the sauce has thickened add the basil and lime leaves.
8. At this point, taste the dish and add more fish sauce or sugar to taste.
9. Server over Jasmine Rice.
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