Panang Curry

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Ingredients

500g beef (sliced) or chicken breasts, thighs or drumsticks
1 medium onion or 2 shallots
2 garlic cloves
2-3 tsp Spice Mountain Panang curry spice
1 can coconut milk
¼ cup ground roasted peanuts or almonds (optional)
Few leaves fresh Thai basil or shredded kaffir lime leave, to garnish
Salt to season

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Method

1

First add the onion (or shallots) & garlic in a small blender and whizz to make a smooth paste. When done, mix the garlic/ginger mixture with the Panang spices together with a few drops of water to get an even consistency.

2

Over medium heat fry half of the coconut milk in a casserole dish and heat until it starts to boil and sizzle. Add the freshly made curry paste and mix in well until it becomes fragrant after a few minutes.

3

Add the meat and simmer for a few minutes before adding the remaining coconut milk.

4

Add all other ingredients. Stir well and simmer over a low heat for 40 minutes.

5

Garnish with a few leaves of Thai basil or the shredded kaffir lime before serving with Jasmine rice or noodles. If using prawns, reduce cooking time.

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