Panang Curry


Preparation:

1. 700g meat (chicken, pork, or beef)
2. 500 ml coconut milk
3. 2 tablespoons oil
4. 100g Maesupen Panang Curry Paste
5. fresh red chili and mince kaffir lime leaves for garnishing

Cooking instruction:

1. Stir fry 100g of Maesupen Panag curry paste with 2 tablespoons of oil.
2. Slowly add 250 ml of coconut milk and keep stirring until boil.
3. Add meat and stir to combine.
4. Slowly add 250ml more of coconut milk and keep stirring until meat is cooked.
5. Garnish with fresh red chili and mince kaffir lime leaves.
6. Ready to serve.