Panang Curry | Punk Thai
Not to be confused with red curry, Panang is rich and creamy with ground peanuts. It is aromatic and hot but not as spicy as a typical red curry. Can be
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at punkthai.co.uk.
Ingredients
- 300 grams beef/pork fillet or tenderloin (thinly sliced)
- 500 ml coconut milk (thick)
- 4 tbsp panang curry paste
- 2 tbsp palm sugar
- 2-3 tbsp Thai fish sauce
- 7 × kaffir lime leaves
- 4 tbsp roasted ground peanuts (optional)
- 2 tbsp vegetable oil
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