Authentic Panang Curry With White Rice
"Spicy Panang Curry is a popular Thai restaurant staple. My favorite is a simplified version made with plain vegetables, but chicken, beef or pork may be added. Add steamed white rice and you have a complete meal. Watch out! This dish tends to be spicy! Note to squeamish: Use a little less curry paste and add a bit more coconut milk to temper the hot!"
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
8 cups
- Serves:
- 4-6
ingredients
- cooking spray
- 1 1 lb beef or 1 lb pork
- 1 (16 ounce) bag stir fry vegetables (frozen)
- 1 (13 1/2 ounce) can coconut milk
- 4 ounces panang curry paste (or more to taste)
- 2 tablespoons fish sauce
- 1 teaspoon lemongrass (frozen)
- 3 tablespoons sugar
- 2 cups white rice (steamed)
directions
- Slice meat (if using) into thin slivers. Spray a large skillet with cooking spray, and fry meat until two-thirds done, then remove and set aside.
- Stir fry vegetables until crisp-done and add to meat.
- Add 1/4 cup coconut milk to pan and bring to boil. Add 1/2 can of curry paste. Lower heat and mix well.
- Add meat and vegetables back in and stir until meat is cooked, but tender.
- Add remaining coconut milk and curry paste. Continue mixing on low heat.
- Stir in fish sauce, 1/2 of frozen lemongrass, and sugar.
- Cook an additional few minutes until coconut milk thickens.
- Serve over white rice and garnish with additional lemongrass flakes.
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