The Farmer Family Cookbook

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Ingredients

• 20.25 tbsp vegetable oil
• 10.125 can coconut milk
• 2.50.3125 tbsp fish sauce
• 30.375 tbsp sugar
• 30.375 tbsp panang curry paste
• 20.25 lbs chicken or beef, sliced into thin pieces
• 50.625 kaffir lime leaves

Steps

1. In Thailand, panang curry is the only curry that has no other vegetables in it, only meat. Also the curry sauce is thicker (similar to stew gravy style).
2. On medium heat, put vegetable oil in a pot. Add panang curry paste and stir-fry for 2-3 minutes.
3. Add 1/3 can of coconut milk, stir-fry for 4 minutes until they are bubble red.
4. Add chicken or beef, stir-fry for about 5-8 minutes.
5. Add the rest of coconut milk.
6. Add kaffir lime leaves, tearing off the middle stem.
7. Add fish sauce and sugar
8. Simmer for 25-30 minutes or until meat is tender and curry sauce is thickened. You can add a little water if it's too dry.
9. Remove from stove. Taste it - it you want sweeter taste, add a little sugar. If you want saltier taste, add a little fish sauce.