A panang curry is a mild Thai curry with lots of coconut and lime. It’s quick to prepare, making it a perfect weekday meal.
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Remove the seeds from the pepper and slice it into strips. Cut the steak into strips.
Mix the panang curry paste with 2 tablespoons of oil.
Heat 100 ml coconut milk in the wok and let it reduce until it is quite concentrated. Stir in the panang curry paste and cook briefly.
Add the steak strips and briefly stir fry. Pour in the rest of the coconut milk along with the lime leaves and let the sauce thicken.
After a few minutes add the pepper strips, along with the palm sugar and fish sauce, and cook for a minute or two. Serve with udon noodles or rice, enjoy!
What are lime leaves?
Lime leaves are the leaves of the kaffir (or makrut) lime. You can buy lime leaves at asian supermarkets. They are also sometimes available at larger supermarkets, both frozen and dried.
What is panang curry paste?
Panang curry paste is a mild curry paste made from red pepper, lemongrass, peanuts, and garlic (plus other ingredients).
What if I can't find panang curry paste?
You can add a small amount of chopped peanuts to Thai red curry paste to achieve a similar flavour.