This is a Thai Panang Curry that I made by meshing two other recipes and adding a few of my own ingredients. I am lucky enough to have a huge Asian market nearby, this is where I found the lime leaves, panang curry paste, red basil, fish sauce and long beans. The other ingredients should be easily found in your normal store but those may be a little more tough.
Creamy coconut milk and Panang curry. Panang Curry is a dry curry paste which is fried in coconut milk and not boiled. This curry is typically made with beef, although you can make it with pork, chicken or tofu as well. It is usually just meat but vegetables can be added and it is seasoned with sliced lime or kaffir leaves and sometimes a few leaves of Thai basil.
Chili with Panang Curry recipe. Ready In: 60 min. Makes 4 servings 600 per serving Ingredients: ground beef, curry powder, onion, garlic, tomatoes, canned, crushed, kidney beans, canned, chili and garlic paste
This is the recipe we use at our house to make panang curry. It's very basic without frills or many extras and generally uses what we always have in the pantry, including canned curry paste. Adjust the heat by adjusting the amount of curry paste that you add. I make large batches of this of 10 to 12 servings, so that we have plenty of leftovers. My kids love this dish as written, which is very spicy! But if you are not a spice lover, start with 2 Tablespoons or less of the curry paste for 3 pounds of ground turkey. You can also substitute other protein sources, including tofu, beef, shrimp, and chicken.