Authentic Panang Curry With White Rice

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READY IN: 35mins
SERVES: 4-6
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Stir fry vegetables until crisp-done and add to meat.
  • Add 1/4 cup coconut milk to pan and bring to boil. Add 1/2 can of curry paste. Lower heat and mix well.
  • Add meat and vegetables back in and stir until meat is cooked, but tender.
  • Add remaining coconut milk and curry paste. Continue mixing on low heat.
  • Stir in fish sauce, 1/2 of frozen lemongrass, and sugar.
  • Cook an additional few minutes until coconut milk thickens.
  • Serve over white rice and garnish with additional lemongrass flakes.
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