Authentic Panang Curry With White Rice

Spicy Panang Curry is a popular Thai restaurant staple. My favorite is a simplified version made with plain vegetables, but chicken, beef or pork may be added. Add steamed white rice and you have a complete meal. Watch out! This dish tends to be spicy! Note to squeamish: Use a little less curry paste and add a bit more coconut milk to temper the hot!

• Ready In: 35 mins
• Serves: 4-6
• Yields: 8 cups

Ingredients

•  cooking spray
• 1  lb chicken or 1  lb beef or 1  lb pork
• 1 (16 ounce) bag  stir fry vegetables (frozen)
• 1 (13 1/2ounce) can coconut milk
• 4  ounces panang curry paste (or more to taste)
• 2  tablespoons fish sauce
• 1  teaspoon lemongrass (frozen)
• 3  tablespoons sugar
• 2  cups white rice (steamed)

Directions

1. Slice meat (if using) into thin slivers. Spray a large skillet with cooking spray, and fry meat until two-thirds done, then remove and set aside.
2. Stir fry vegetables until crisp-done and add to meat.
3. Add 1/4 cup coconut milk to pan and bring to boil. Add 1/2 can of curry paste. Lower heat and mix well.
4. Add meat and vegetables back in and stir until meat is cooked, but tender.
5. Add remaining coconut milk and curry paste. Continue mixing on low heat.
6. Stir in fish sauce, 1/2 of frozen lemongrass, and sugar.
7. Cook an additional few minutes until coconut milk thickens.
8. Serve over white rice and garnish with additional lemongrass flakes.