Panang curry is probably my favourite Thai curry. This recipe is with chicken but beef is good too. We tend to add vegetables to all our stove stop dishes – it isn’t authentic, but it is easy. Serve with steamed rice.
Ingredients
Method
- soak lime leaves in water for 10 minutes
- chop lime leaves into strips
- Reserve lime leaves - you add them later on, meanwhile start the curry.
- In a wok, stir fry curry paste over medium heat
- Add 1/2 can (200 ml) coconut milk (you use the other half of the can in a moment)
- Simmer for a few minutes - until kaffir lime leaves are ready, for example
- Add the other 1/2 can (200ml) coconut milk, peanut butter, and soaked lime leaves to the curry mix
- Bring to boil. Simmer for 10 minutes
- Add mushrooms. Simmer for 2 minutes
- Add capsicum. Simmer for 2 minutes
- Add sugar snap peas and pre-cooked chicken. Simmer for 2 minutes
- Adjust flavour with coriander, cumin and/or salt so the sauce is sweet, spicy and a little salty.
- Transfer to serving dish
- Garnish with Basil