Panang Curry

Ingredients (serves 3-4 persons)

Lobo Panang Curry Paste 1 packet
Beef or chicken sliced to bite size 250 g (8.8 oz)
Coconut milk 1 cup (240 ml)
Water 1 cup (240 ml)
Kaffir lime leaves and red hot chilli
Fish sauce

Preparation

The name of this curry suggests its Malaysian origin. It is a full-bodied creamy curry made from various spices and finely ground peanuts. A good curry for foreigners to start with.

• Heat the skillet. Add coconut milk and Panang Curry Paste. Stir until coconut milk breaks into oily bubbles and becomes aromatic

• Add chopped beef or chicken. Stir until cooked.
• Add water and simmer until meat is tender and curry is half-watery.

• Add kaffir lime leaves and sliced red chilli. Remove once boiled.

• Add fish sauce and other seasonings as preferred.

Tips

• Beef should be cut along width and first simmered in diluted coconut milk until tender.
  

• Chicken should be heated first to purge water otherwise the curry will come out too clear.

• Serve with hot steamed rice, fried eggs or boiled eggs to counter the hotness of the curry.