01.

Ingredients

500g beef (sliced) or chicken breasts, thighs or drumsticks
1 medium onion or 2 shallots
2 garlic cloves
2-3 tsp Spice Mountain Panang curry spice
1 can coconut milk
¼ cup ground roasted peanuts or almonds (optional)
Few leaves fresh Thai basil or shredded kaffir lime leave, to garnish
Salt to season

02.

Method

  • First add the onion (or shallots) & garlic in a small blender and whizz to make a smooth paste. When done, mix the garlic/ginger mixture with the Panang spices together with a few drops of water to get an even consistency.
  • Over medium heat fry half of the coconut milk in a casserole dish and heat until it starts to boil and sizzle. Add the freshly made curry paste and mix in well until it becomes fragrant after a few minutes.
  • Add the meat and simmer for a few minutes before adding the remaining coconut milk.
  • Add all other ingredients. Stir well and simmer over a low heat for 40 minutes.
  • Garnish with a few leaves of Thai basil or the shredded kaffir lime before serving with Jasmine rice or noodles. If using prawns, reduce cooking time.