Panang Curry
By: Anonymous
Published: Tuesday, December 15, 2009 - 1:24pm

Ingredients




2 pounds meat (beef, chicken, pork)
1 can coconut milk
8 ounces panang curry paste
2 tablespoons fish sauce
2 tablespoons kafir lime leaves (cut into shreds)
1/2 cup basil leaves
2 tablespoons sugar
1 tablespoon cornstarch

Preparation

1 Cut meat into bite-sized pieces. 2 Cook meat in skillet until almost done, set aside. 3 Using medium heat, add 4 tablespoons coconut milk, and let it come to a boil. 4 Add in 4 tablespoons of curry paste. 5 Put meat back in, stirring until thoroughly cooked. 6 Add in half of the remainder of coconut milk, stirring. 7 Add the fish sauce and the sugar. 8 Add the rest of the coconut milk. 9 Blend 1 tablespoon cornstarch with 1 tablespoon water. 10 Add to mixture in pan to thicken. 11 Add in basil leaves and lime leaves. 12 If desired, add more fish sauce or sugar.