Panang Curry
recipe

A rich and flavorful Thai curry made with tender meat and aromatic spices. Perfect for a comforting meal.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 2-3 dried chilies
- 1 tbsp lemongrass (chopped)
- 1 tbsp lime zest (grated)
- 2-3 kaffir lime leaves
- 1 tbsp fresh cilantro (chopped)
- 1 tbsp galangal (grated)
- 400 g beef (or pork, chicken, or vegetables)
- 2 tbsp vegetable oil
- 100 ml coconut milk
- Salt to taste
Instructions:
1. Remove seeds from the dried chilies and soak them in hot water for about 2 minutes.
2. Place the soaked chilies and other curry ingredients in a food processor and blend into a smooth paste.
3. Slice the meat into thin pieces.
4. Heat the oil in a pan and add the curry paste. Sauté for a couple of minutes.
5. Add the meat slices to the pan and cook for about 5 minutes.
6. Pour in the coconut milk and mix well. Simmer on low heat until the liquid has nearly evaporated.
7. If the dish becomes too dry, add more coconut milk as needed.
8. Season with salt to taste and serve warm.
Nutritional Information (per serving):
Calories: 350
Protein: 25g
Fat: 25g
Carbohydrates: 10g
Fiber: 2g
Sodium: 400mg

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