Panang Curry

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BBC Good Food
Nutrition per serving    (USDA % daily values)
CAL
658
FAT
59%
CHOL
66%
SOD
85%

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Ingredients for 3 servings

40 g (2 tbsp) palm sugar

1 big red chilli - sliced lengthways

Optional:

500 g Pork Fillet or Tenderloin (thinly sliced)

...they're on the packet! ;-)

You can also substitute the fish sauce for more soy sauce if you don't like/haven't got it!

30 ml (2 tbsp) soy sauce

This recipe doesn't include cooking instructions for the above...

7 Kaffir lime leaves - 3 torm into pieces discarding the stems, and 4 shredded.

Believe it or not a lot of Thais actually use Spaghetti!

100 g (4 tbsp) red (or panaeng) curry paste

15 g (1/2 cup, 1/2 oz) sweet basil leaves - I struggle to find these in the UK, but my guests and I don't seem to struggle with it!

500 mls (2cups, 16floz) thick coconut milk - keep 30mls (2 tablespoons) set aside for garnish

Rice or Noodles to serve.

You've probably guessed but you can of course substitute beef, chicken, seafood or fish in this recipe!

15 ml (1 tbsp) fish sauce

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