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Panang CURRY PASTE

A red curry paste with the addition of roasted peanuts give Panang paste a nutty-flavor & rich, smooth texture. 

make panang curry :

Ingredients:

  • 1 - 5 oz. pouch Little Trúc Panang Curry Paste

  • 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:

  1. 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). 

  2. Add entire contents of panang curry paste, stir well to combine, & cook 5-6 minutes or until oil begins to separate from paste. 

  3. 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).

  4. Remove from heat & add in Thai basil.

  5. Serve w/ jasmine rice & garnish w/ thinly sliced lime leaf & red chili

enjoy!