Panang is one of the thickest and mildest Thai curries, richer and drier than the red. Roasted peanuts in the paste give it its characteristic nutty depth.
Little liquid, much aroma: panang coats the meat creamily rather than being soupy – finely rounded with kaffir lime.
Servings3
Time45 min
LevelMedium
Ingredients
Beef, sliced500 g
Panang curry paste★3 tbsp
Coconut milk★400 ml
Roasted peanuts2 tbsp
Kaffir lime leaves★4
Fish sauce & palm sugar★1 tbsp each
★ = available authentic in the Asia Boutique
Preparation
1
Fry the curry paste in the thick part of the coconut milk until fragrant.
2
Add the beef and sear briefly.
3
Pour in the rest of the coconut milk and lime leaves, reduce until creamy.
4
Season with fish sauce and palm sugar.
5
Sprinkle with chopped peanuts, serve with rice.
Make it original
Real panang curry paste and kaffir lime give the nutty depth. Available in the Asia Boutique.
