Panang Curry

Ingredients

• 1500g beef or chicken, sliced
• 22 cans coconut milk (400ml each)
• 33 tbsp Panang curry paste
• 42 tbsp fish sauce
• 51 tbsp palm sugar or brown sugar
• 66 kaffir lime leaves, torn
• 72 red chillies, sliced
• 83 tbsp roasted peanuts, ground
• 9Fresh Thai basil leaves
• 101 tbsp vegetable oil

Instructions

1. 1Heat coconut cream from top of one can in wok over medium heat until it splits.
2. 2Add Panang curry paste and stir-fry until fragrant, about 2 minutes.
3. 3Add meat and cook until sealed.
4. 4Pour in remaining coconut milk and bring to a gentle simmer.
5. 5Add fish sauce, palm sugar, and ground peanuts.
6. 6Simmer 15 minutes until meat is tender and sauce thickens.
7. 7Add kaffir lime leaves and simmer 2 more minutes.
8. 8Serve garnished with red chilli, Thai basil, and a drizzle of coconut cream.