make a
PANANG CURRY:
Ingredients:​
-
2 cups coconut milk (preferably boxed)
-
3 tbsp coconut oil
-
1 lb beef or chicken, cut into 2” pieces
-
4-5 whole makrut lime leaves (plus 2 more, thinly sliced w/ center stem removed, for garnish)
-
3 tbsp fish sauce
-
3 tbsp palm or light brown sugar
-
2 tbsp tamarind paste (optional)
-
1 large handful whole Thai basil leaves
-
1 red chili (sliced thin)
​Directions:​
​
-
In a medium saucepan over medium heat, combine coconut oil & 1/2 cup coconut milk. Bring up to a simmer & cook until slightly thickened (3-4 min).
-
Add entire contents of panang curry paste, stir well to combine, & cook 5-6 minutes or until oil begins to separate from paste.
-
Add in remaining 1.5 cups coconut milk, protein of choice, & whole lime leaves. Season w/ fish sauce & palm sugar, & tamarind paste. Bring up to a simmer & cook until protein is cooked through & curry has reduced slightly (10-12 min).
-
Remove from heat & add in Thai basil.
-
Serve w/ jasmine rice & garnish w/ thinly sliced lime leaf & red chili.
enjoy!
