Panang Curry

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1. 1Step 1: Slice everything before you start cooking because this panang curry recipe moves fast once you begin. Cut the protein thin – maybe quarter-inch strips. Take those lime leaves and crush them up in your hands until they smell amazing. This releases the oils.
2. 2Step 2: Put oil in a big pan over medium heat. Add about 3 tablespoons of panang curry paste. Cook this paste for a few minutes while stirring constantly. It’s going to smell incredible, and the color will change from bright red to darker red-brown. The paste will start separating from the oil. That’s when you know it’s ready.
3. 3Step 3: Pour in a can of coconut milk slowly while stirring. Don’t just dump it all in or you’ll get lumps. The whole thing should turn this beautiful reddish-brown color. Add fish sauce (about 2 tablespoons), palm sugar (1 tablespoon), and those crushed lime leaves.
4. 4Step 4: Let everything come to a gentle simmer. Add your protein and cook until it’s done – maybe 8 minutes depending on what you’re using. The sauce will get thicker as it cooks.
5. 5Step 5: Turn off the heat and throw in some Thai basil leaves. Taste it. Need more salt? Add fish sauce. Too salty? Add sugar. The finished curry should be thick enough to coat the back of a spoon but not so thick it won’t pour.