Panang Curry Recipe
Choice of meat in homemade panang chili paste curry with coconut milk, bell peppers, peanuts, and basil leaves.
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Ingredients
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Curry Base
Meat & Vegetables
Method
Preparation
- 1
Prepare the Ingredients
Slice the choice of meat into thin strips. Chop the red and green bell peppers into bite-sized pieces. Set the chopped vegetables and meat aside.
- 2
Measure the Ingredients
Gather all ingredients including Panang curry paste, coconut milk, fish sauce, sugar, basil leaves, and crushed peanuts.
Cooking
- 3
- 4
Add the Curry Paste
Stir in the Panang curry paste and cook for an additional 2 minutes, allowing the flavors to meld.
- 5
Incorporate Coconut Milk
Pour in the coconut milk and mix well. Bring the mixture to a gentle simmer.
- 6
Season the Curry
Add fish sauce and sugar to the curry, stirring until well combined. Adjust seasoning to taste.
- 7
Add Vegetables
Add the chopped red and green bell peppers to the curry and let simmer for another 5 minutes until the peppers are tender.
- 8
Finishing Touches
Before serving, stir in the basil leaves and crushed peanuts. Cook for an additional 2 minutes.