Panang Curry Recipe

cooking kit size: 
4 servings

cooking kit includes:

  • SimpliThai Panang Curry cooking sauce
  • 400 ml coconut milk (Aroy-D brand)
  • 2-3 red bell pepper
  • a handful of sweet peppers (if available)
  • 200 gram green beans 
  • about 10 medium-sized kaffir lime leafs
  • 2 cup Thai Jasmine rice (makes 4 cups cooked)
  • Thai chilis (optional)

you simply add: 
your choice of (2-2½ cups) protein

some recommendations:

  • chicken thighs
  • lamb
  • pork
  • beef
  • shrimp
  • fish

instructions:

prepare

  • start to prepare rice
  • prepare 2-2½ cups of chopped/sliced meat (if cooking veg. use 3-4 cups veg./tofu)
  • prepare 1½ cups of potable water or your favorite broth
  • thinly slice Red bell pepper and Sweet peppers
  • cut green beans into ~ 1-2 inches long
  • chop/mince/crush the (optional) Thai chili

let's cook!

  1. Bring pot to stove on [medium-low] heat, add just ½ the can of coconut milk.
  2. When the coconut milk starts bubbling — add SimpliThai Panang Curry cooking sauce, keep stirring for 2 min.
  3. Add the meat and stir, let it cook for 5-10 min. (or until meat is half-cooked).
  4. Add the water, add the rest of the coconut milk, stir. Turn heat to [medium-high] to bring it to a boil.
  5. Once boiling, turn the heat back down to [medium-low], let it simmer for 10-15 min. (or until a satisfactory meat texture is achieved).
  6. Add sliced red bell pepper, sliced sweet peppers, green beans, sliced lime leaf, & (optional) Thai chili, let cook 1-2 min.
  7. Stir; turn off stove.

Serve with rice.