Recipe Cuisine: Thai
Theme: Fast & Fab
Thai Panaeng Curry
By: Madison Low
Ingredients
- 2Tbsp Panaeng curry paste
- 4 garlic cloves
- 2tsp grated ginger
- 1 onion
- 1 red capsicum
- 1 green capsicum
- 1Tbsp oil
- 1Tbsp peanut butter
- 1 carrot
- 50g green beans
- 2 cans of coconut milk
- 50g brown sugar
- 2tsp cornstarch
- 1Tbsp lime juice
- 1Tbsp fish sauce
- 24g basil leaves
- 1 1/2 cup of uncooked jasmine rice
- 1/3 cup of peanuts
- 300g of pork (or chicken)
Product used in recipe
- VALCOM - CURRY PASTE PANAENG
Method
- Heat oil over medium-high heat in a large non-stick pot. Sauté onions for 2 minutes or until softened, then add in your desired vegetables (capsicum, carrots, and beans), ginger and garlic and saute for 2 minutes.
- Add in peanut butter and curry paste and saute for 1 minute. Add in 1 1/2 cans of coconut milk. Whisk the other remaining half with the cornstarch then add to the pot. Make sure that the starch doesn’t form any lumps.
- Add in your desired meat, stirring to coat. Simmer for roughly 10-15 minutes or until the meat is no longer pink and the sauce begins to thicken.
- Stir in the sugar, fish sauce, lime juice and basil. Simmer for another 5 minutes.
- Serve over hot cooked jasmine rice. Garnish with more basil leaves and peanuts.
