Ingredients
- 2 lbs meat of choice, cubed
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 1 tsp lime juice
- Sesame seeds, for garnish
- 1 can coconut milk
Sauce
- 2 TBSP Panang Curry Paste
- 1 1/2 TBSP fish sauce
- 2 tsp brown sugar
- 1/2 cup chicken broth
Optional Veggies
- Broccoli
- Baby corn
- Bell peppers
- Bean Sprouts
- Mushrooms
- Peas
- Green Beans
- Spinach
Directions
- Season meat with salt and pepper, let sit 10-15 mins
- In small bowl, mix sauce ingredients, set aside
- In a large skillet over med-high heat; sauté onions until golden brown
- Add bell peppers and mushrooms with onions, if desired
- Add garlic, cook 1 min
- Add meat and brown all sides
- Add vegetables and sauce and stir to coat
- Turn heat to low and simmer for 10-15 mins until veggies are tender and sauce thickened
- Add spinach bean sprouts now, if desired
- Serve with rice and naan bread
- Garnish with sesame seeds
Notes:
This website offers a really neat overview of the different curry pastes. I didn’t realize how different they were until I made both Massaman and Panang curry the same night. Everything was the same, except the curry paste. And what a difference in flavor! Both were very good, and there was no clear favorite.