Panang Curry
Panang curry is thought to have Cambodian and Malay influences, its name possibly derived from the Malaysian island of Penang.
A rich, nutty Thai curry thickened with ground peanuts, milder and creamier than red curry, traditionally served with beef or chicken.
Ingredients
Method
Simmer the thick part of the coconut milk with curry paste until fragrant and the oil separates.
Add the meat and cook until browned.
Stir in remaining coconut milk, ground peanuts, fish sauce and palm sugar.
Simmer 15-20 minutes until the sauce thickens and the meat is tender.
Simmering the paste in just the thick coconut cream first, before adding the rest, intensifies the curry's flavour.
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