Panang Curry Recipe
Thai style coconut milk panang curry with peanut, string bean, bell pepper and lime leave
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Ingredients
Wash and cut the string beans into 2-inch pieces. Slice the bell pepper into strips. Set aside.
- 2
Cook the Curry Paste
In a pot, heat the vegetable oil over medium heat. Add the Panang curry paste and stir-fry for about 2 minutes until fragrant.
- 3
Add Coconut Milk
Pour in the coconut milk while stirring continuously to combine with the curry paste. Bring to a gentle simmer.
- 4
Combine Ingredients
Add the peanut butter, string beans, bell pepper, lime leaves, fish sauce, and sugar to the pot. Stir well to combine.
- 5
Simmer the Curry
Let the curry simmer for about 10-15 minutes until the vegetables are tender and the flavors meld together.
- 6
Finish and Serve
Remove from heat, stir in fresh basil leaves, and serve hot with rice.
