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9. PANANG CURRY PASTE (GHANG PANANG) Weight: 50 grams.The cost of the product is +/- US$ 0.43, the balance is the cost of the postage, handling charge and payment gateway charges, etc.
(serves 3-4 persons) Lobo Panang Curry Paste 1 packet Beef or chicken sliced to bite size 250 g (8.8 oz) or other meat Coconut milk 1 cup (240 ml) Water 1 cup (240 ml) Kaffir lime leaves and red hot chilli Fish sauce
The name of this curry suggests its Malaysian origin. It is a full-bodied creamy curry made from various spices and finely ground peanuts. A good curry for foreigners to start with.
• Heat the skillet. Add coconut milk and Panang Curry Paste. Stir until coconut milk breaks into oily bubbles and becomes aromatic • Add chopped beef or chicken. Stir until cooked. Add water and simmer until meat is tender and curry is half-watery. • Add kaffir lime leaves and sliced red chilli. Remove once boiled. • Add fish sauce and other seasonings as preferred.
• Beef should be cut along width and first simmered in diluted coconut milk until tender. • Chicken should be heated first to purge water otherwise the curry will come out too clear. • Serve with hot steamed rice, fried eggs or boiled eggs to counter the hotness of the curry.