Panang Curry

I know you've all heard me rave about Yumprint many times before, but seriously, I'm just going to keep going on about it because it's amazing. Also, who doesn't love getting recipes from the people you love? So if you haven't joined, go do it. Now. And if you have and then forgot? Go. Now. Go. Go.

I will never lose my grocery list or menu again. A miraculous thing, for sure. {happy sigh}

I hopped onto Yumprint to check what's for dinner tonight and smiled. This recipe is just too great to not share.

My cousin sent it to me years ago and then often told me that she was making it for dinner. Because I'm an *ex-* cautious cook, I never made it. It had ingredients that I'd never used - foreign things like coconut milk and fish sauce. (Yes. I'm a wuss.) However, after joining Yumprint and spying a picture of it (I LOOOOOOVE Indian food), I gave it a go when I had company coming into town and wanted to wow them.

It is an amazing recipe.

Super easy, fast, and incredibly tasty.

A couple of notes: the one strange ingredient that it calls for is "kafir lime leaves". What is that? Who knows. Certainly not me or the cousin who shared it with me. Instead I just wing it and add a little bit of lime zest and a squeeze of fresh lime juice - IF I've got one on hand - otherwise, I just leave it out.

And second, a primary ingredient, curry paste, is essential. The recipe calls for Panang, but I've been informed that the red curry paste you can find at your local grocer works great as well. If you live in a city you can definitely find the panang paste at your local Asian market. {Next time I'm in Spokane, I'm going to have to track one down and stock up.} It's pretty inexpensive and with one can, I've made it probably 5+ times. After opening, I just store the extra in my freezer.

Without further ado:

PANANG CURRY SAUCE
2 pounds meat (beef, chicken, or pork)
1 diced bell pepper
3-5 diced green onions
1 can Coconut milk
Panang Curry paste to taste (start with a TB, it is hot) or red curry paste
2 TB fish sauce
2 TB Kafir Lime Leaves (definitely optional - but if I've got it on hand, I like to add a little lime zest)
½ cup Basil
2 TB sugar (I use honey instead)
Unsalted peanuts


Cut your meat into thin slices. Using a medium to large skillet, pan fry the meat until almost done, then remove it and set aside.

Sauté diced bell pepper and green onions.

Using medium heat, add four TB of coconut milk, and bring to a boil.

Add one TB of curry paste.

Put the meat back in and stir until it is thoroughly cooked.

Add in half the remaining coconut milk. Stir. Then add the fish sauce, sugar, and remaining coconut milk.

When the coconut milk thickens (We prefer it to have a more soupy consistency), add the basil and lime leaves. Taste it and adjust panang curry paste, fish sauce, or sugar depending on your preference.

Serve over hot rice and garnish with unsalted peanuts.