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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.

Panang Curry

Ingredients

(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

Preparation

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.

Tips

• 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.