Panang Curry
recipe

A delicious and aromatic Thai curry made with a rich and creamy coconut milk base, perfect for meat lovers or vegetarians.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 3-4 dried red chili peppers
- 2 tablespoons Panang curry paste
- 300 g beef (or pork, chicken, or vegetables)
- 100 ml coconut milk
- 1 tablespoon oil
- 2 tablespoons lemongrass (chopped)
- 2 kaffir lime leaves
- 1 tablespoon fresh cilantro (chopped)
- 1 tablespoon galangal (grated)
- 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, lemongrass, kaffir lime leaves, cilantro, and galangal into a food processor and blend into a paste.
3. Slice the meat into thin strips.
4. Heat the oil in a pan and add the curry paste. Sauté for a few minutes until fragrant.
5. Add the meat strips to the pan and cook for about 5 minutes.
6. Pour in the coconut milk and mix well.
7. Simmer on low heat until the liquid has mostly evaporated. If the dish gets too dry, add more coconut milk as needed.
8. Serve warm.
Nutritional Information (per serving):
Calories: 320
Protein: 24g
Fat: 22g
Carbohydrates: 10g
Fiber: 3g
Sodium: 250mg

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