Panang Curry


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Ingredients                                         
Preparation:  10 Mins  -   Cook:   10 Mins

1 tablespoons panang curry paste,
            11/2 tbsp for medium or 2 tbsp for hot
1 cup  coconut milk
2 tablespoons grated palm sugar
1 tablespoon soy sauce
1 tablespoons oyster sauce
1 cube chicken or beef stock
500g beef fillet steak, trimmed
4 kaffir lime leaves, spine removed, shredded
1/2 cup Thai basil leaves
2 small fresh red chilies, thinly sliced, to serve
            steamed jasmine rice, to serve
 
Preparation method
Serves
4
1. Heat wok over medium heat until hot. Spoon thick top layer of coconut milk into
wok for 5 minutes or until oil separates and floats to the top.

2. Add panang curry paste stirring for 2 minutes. Add sugar, soy sauce and oyster
sauce. Cook for 5 minutes or until sauce reduces slightly. Gradually add remaining
coconut milk and beef stock. Cook for 10 minutes or until sauce thickens.

3.Meanwhile, heat a frying pan over medium-high heat. Add oil and cook beef slice for   
minutes or until cooked to your liking. Transfer to mixed with curry mixture.

4.Add kaffir lime and Thai basil to curry and stir to combine.
5. Serve with jasmine rice.
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Healthy Facts
Calories
Kcal
Protein
gm
 
Fat
gm
Saturated
gm
 
Carbohydrate
gm
Fiber
gm
Calcium
mg
Iron
mg
Sodium
mg
 
Carobohydrate
gm
 
Cholesterol
mg
 
Nutritional Value per 100 grams
Just add - Meat , Seafood or Vegetables
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is also spelt as Penang or Phanaeng curry regardless how it's spelt it's a favorite, Panang curry :This is one of traditional Thai dry curry and milder than other Thai curry.

Panang curry

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Panang curry
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