Panang Curry | Dun Yong Webshop

Ingredients

• 400 grams beef or pork
• 400 ml coconut milk
• 35 g panang curry paste (see recipe)
• 2 tbsp fish sauce
• 1¼ tbsp palm sugar
• 5 kaffir lime leaves
• ¼ red chili (thinly sliced)
• 2 ¼ tbsp peanuts (crushed)
• 1 pinch salt
• 5 pcs large red dried chilies (seeds removed, soaked in water for 1 hour)
• 7 pcs medium sized spicy dried chilies (soaked in water for 1 hour)
• 1 tsp sea salt
• ½ tsp coriander seeds (toasted)
• 1 tsp cumin seeds, toasted
• 1 tsp white peppercorn (lightly toasted)
• 1 tbsp galangal (sliced)
• 1 tbsp lemongrass (sliced)
• ½ tbsp kaffir lime zest
• 3 cilantro (coriander) roots
• 3 cloves of garlic (finely chopped)
• 1 shallot (sliced)
• 1 tbsp freshly toasted peanuts
• 1 tsp shrimp paste