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Panang curry

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 3 tbsp panang or red curry paste
  • 2 tbsp vegetable oil
  • 500 g chicken thigh or beef, sliced
  • 400 ml coconut milk
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar or brown sugar
  • 4 kaffir lime leaves, torn
  • 1 red pepper, sliced
  • Thai basil, to serve

Method
 

  1. Fry the curry paste in the oil over medium heat for 2 minutes until fragrant.
  2. Add the chicken or beef and cook for 4 to 5 minutes until coloured on the outside.
  3. Pour in the coconut milk, fish sauce and sugar. Simmer for 15 minutes, stirring occasionally, until the meat is cooked through and the sauce has thickened.
  4. Add the lime leaves and red pepper, and simmer for a further 5 minutes.
  5. Scatter with Thai basil and serve with rice.

Notes

Nutrition figures are an estimate and will shift with the protein used.