chicken panang - panang gai

How To Make chicken panang - panang gai

• 1

  Pour 1/2 of the coconut milk in a pan over medium heat. Add curry paste and break it up to mix it with coconut milk. Keep stirring to prevent bottom from sticking.
• 2

  Lower the heat to simmer if necessary. Simmer until red oil appears.
• 3

  Add the beef and stir to coat the beef with the curry paste.
• 4

  Add sugar, fish sauce and the rest of coconut milk. Let it simmer until the beef is tender and the liquid is reduced to a thick sauce. It should take about half an hour to an hour depending on your heat.
• 5

  Add water if your beef is still tough and let the liquid reduce.
• 6

  Sprinkle the sliced kaffir lime leaves on top. Serve hot.
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