Panang Curry
Panang curry, also spelled Panaeng, is one of those curries that makes me want to cry when I read online recipes of how to make the paste or read the ingredients on a jar of paste. So often it is treated as a red curry with the addition of peanut butter. The list of crimes committed against this curry paste is only surpassed by the crimes against Thai green curry paste. It’s a complex curry with a complex taste. And if you ever see it offered as a paste not containing nuts you should take to your heels as the nuttiness of it is an essential part of the curry paste. That’s it, my rant is over so let’s get cooking!
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 3 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 packet of My Thai Curry Panang Curry paste
- 500 g of beef sliced into chunks. See notes at end of recipe.
- 400 mL can of coconut milk.
- 1 fresh lime
- 3 mild red chillies for garnish and/or Kaffir lime leaves/Thai basil.
Instructions
- 1
Put the curry paste in the pan and heat for a minute or two until it starts to bubble.
- 2
Add half a can of coconut milk to the pan and stir through and continue to heat.
- 3
Add the meat to the pan whilst stirring.
- 4
Empty the the remaining coconut milk into the pan ensuring the meat is covered, bring to a simmer, and cover the pan.
- 5
Cooking times depend on your choice of meat so refer to the notes at the bottom.