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!
Provided by astartrekfreak
Categories Curries
Time 35m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 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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