Lotus Panang Curry Recipe
Ingredients
- 50g Lotus Panang curry paste
- 400ml coconut milk (1 tin)
- 500g of fully cooked sliced meat (chicken/pork/lamb/beef/seafood or beancurd)
- 2 tbsp vegetable oil
- 1 tbsp sugar
- 1 tbsp fish sauce
- 4 kaffir lime leaves (chopped finely)
- Handful of sweet basil
- 2/3 chopped red sweet chilli
- 100-125ml of chicken/vegetable stock (water may be used as a substitute)
Directions:
- . Pour the vegetable oil into the wok at medium heat.
- Add the Lotus curry paste, stirring gently until it blends with the oil.
- Add the coconut milk.
- Add the cooked meat until cooked through.
- Add sugar and fish sauce.
- Then add stock, the sauce should be quite thick (as per traditional Panang curry)
- Finally, add the chilli and simmer for 5 minutes, garnishing with the sweet basil and shredded lime leaves. If using beef or lamb, then more cooking time is required until the meat is tender.