make a
PANANG CURRY:
Ingredients:
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2 cups coconut milk (preferably boxed)
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3 tbsp coconut oil
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1 lb beef or chicken, cut into 2” pieces
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4-5 whole makrut lime leaves (plus 2 more, thinly sliced w/ center stem removed, for garnish)
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3 tbsp fish sauce
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3 tbsp palm or light brown sugar
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2 tbsp tamarind paste (optional)
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1 large handful whole Thai basil leaves
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1 red chili (sliced thin)
Directions:
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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).
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Add entire contents of panang curry paste, stir well to combine, & cook 5-6 minutes or until oil begins to separate from paste.
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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).
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Remove from heat & add in Thai basil.
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Serve w/ jasmine rice & garnish w/ thinly sliced lime leaf & red chili.
enjoy!
