Beef Panang Curry
Panang curry takes it name from the city island off the West coast of peninsular Malaysia, Penang, or Pulau Pinang in Malay. This type of curry is richer, sweeter, and creamier than other Thai curries.
This is a mild to moderate spice dish depending on quantity of paste and chillis used.
- Put half of the thick coconut milk into a wok and fry for 3-5 minutes, stirring continuously, until the coconut oil begins to separate out. Then add the panang curry paste and fry for 1-2 minutes.
- Once the paste is cooked add the meat and cook until the outside of the meat is cooked. Then add the rest of the thick coconut milk and bring to the boil.
- Simmer and add the palm sugar along the side of the wok until it melts and then and add the fish sauce and kaffir lime leaf pieces. Stir to combine and then add half the basil leaves.
- Turn off the heat and serve garnished with the shredded kaffir lime leaves, red chillies, remaining basil leaves and remaining coconut milk.