This curry is a dry curry as compared with other thai curries since it uses less amount of coconut milk. Most vegetables and fish combinations work well with panang curry. Panang curry is best with beef. This paste hails from Malaysia and ground roasted peanuts are central to the sweet flavor. A unique form of red curry with the flavors of mainly Penang in Malasia and from India giving this curry a unique aroma and taste. Fragrant and full of flavour, this simple but sensational curry can be made fast and easily with ready made curry pastes. Cooking instruction is on the package. Product of Thailand.
1. Stir fry 1 can of curry paste in 2tbsp of oil
2. Slowly add 250ml coconut milk and bring it to a boil. Than add prepared meat and stir
3. Add another 250ml coconut milk and bring to a boil
4. Garnish with fresh green chillies and minced kaffir lime leaves