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Recipe: Panang Curry edit
Created by: Anonymous
Edited by: Desiree Lowe, Lisa Marie Barker, Kathy Roduner
edit Ingredients
2 |
|
1 |
can coconut milk |
8 |
ounces panang curry paste |
2 |
tablespoons fish sauce |
2 |
tablespoons kafir lime leaves (cut into shreds) |
½ |
cup basil leaves |
2 |
tablespoons sugar |
1 |
tablespoon cornstarch |
edit Preparation
Step 1 |
Cut meat into bite-sized pieces. |
Step 2 |
Cook meat in skillet until almost done, set aside. |
Step 3 |
Using medium heat, add 4 tablespoons coconut milk, and let it come to a boil. |
Step 4 |
Add in 4 tablespoons of curry paste. |
Step 5 |
Put meat back in, stirring until thoroughly cooked. |
Step 6 |
Add in half of the remainder of coconut milk, stirring. |
Step 7 |
Add the fish sauce and the sugar. |
Step 8 |
Add the rest of the coconut milk. |
Step 9 |
Blend 1 tablespoon cornstarch with 1 tablespoon water. |
Step 10 |
Add to mixture in pan to thicken. |
Step 11 |
Add in basil leaves and lime leaves. |
Step 12 |
If desired, add more fish sauce or sugar. |
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