Panang Curry with Beef or Chicken
Panang Curry is thick red curry that is popular throughout Thailand and South East Asia. This recipe is based on a store bought curry paste, and the brand of choice for me is Lobo. Lobo also exports this to the US so you should be able to find this in most Asia grocery stores.
Ingredients
- 1 packet Panang Curry paste, Lobo brand
- 1 cup coconut milk
- 1 cup water
- 250 grams beef, sliced, or chicken in bite size pieces
- kaffir lime leaves, as desired
- Bird's Eye Chilis, as desired
- fish sauce, to taste
- cooked rice, for serving
Instructions
- This is the packet you need, widely available in the US and is at nearly every grocery store in Thailand.
- Heat a skillet on medium heat and add the coconut milk and the contents of the packet and stir to mix together.
- Add the beef or chicken. Stir fry and cook until cooked through. Add 1 cup of water and bring to a boil.
- Add kaffir lime leaves and chilies as desired and cook until meat is tender. Taste and season with fish sauce as desired.
- Serve with hot cooked rice.
Notes
Low cost.
Recipe from a curry paste packet.
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