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Penang is a dry curry, probably originally "imported" from Malaysia. It can be prepared with any meat.
- Place a wok over medium high heat, and warm the coconut milk, but don't let it boil.
- Add the curry paste, and stir it until the oil begins to separate out and form a thin film, to bring out the maximum flavor.
- Add the remaining ingredients except the lime leaves and basil leaves, and simmer until the sauce is absorbed and thickened.
- Add the lime leaves and basil leaves and stir fry briefly before serving.