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Panang Kai
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Source: Best of Thai Cuisine, Sangdad p.13
| 300 grams | chicken, (pork or beef), cut into long thin pieces |
| 250 grams | grated coconut |
| 2 | kaffir lime leaves |
| 1 Tblsp | fish sauce |
| 2 | stems sweet basil |
| 1 Tblsp | sugar |
| 1 Tblsp | cooking oil |
Add 1/2 cup water to coconut and make 1 cup coconut milk.
Heat oil in pan and fry spice mixture, when fragrant add just enough coconut milk and cook over low heat until oil appears on surface.
Add meat, kaffir lime leaf, sugar, fish sauce. Add remaining coconut milk and simmer over low heat until meat is tender and the curry thickens.
Add sweet basil and remove from heat. Serve garnished with basil.
If beef is used, simmer in coconut milk until tender before adding to curry paste mixture.
Curry paste:
5 small red chili peppers, 1 tsp lemon grass, 1 tsp salt, 1 tsp galangal, 5 shallot, 10 cloves garlic, 1/2 tsp kaffir lime peel, 1 tsp coriander root, 5 white peppercorns, 1 tsp kapee
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