Whilst I was on holidays in Thailand earlier this month & I tried this dish at the resorts traditional restaurant. I then attended a cooking class & absolutely loved this dish! This recipe can be altered to use any protein source you love…I will definitely try it with turkey!
80g Panaeng curry paste
Sweet Basil leaves
Kaffir lime leaves, sliced
100ml coconut milk
20g coconut palm sugar
20ml fish sauce
2 red chilli, sliced
2 spring onions, sliced
coconut/rice bran oil
Heat up cooking oil, 3/4 cook meat through & set aside.
Add coconut milk to cooking pan & stir in curry paste, mix well. Add in palm sugar, fish sauce, spring onions, chilli & meat, & then cook till sauce thickens.
Dress serving plate with basil leaves on base. Top with meat & sauce. Garnish with spring onion greens, keffir leaves, & extra chilli if desired.
Serve alongside wild rice/quinoa mix & Asian greens.