Panang Curry recipe

I tried looking, but didnt find it. However perhaps a more ambitious googler could find it. James Oseland of Saveur has written about panang and other curries a lot over the years. I have a few South East Asia cookbooks but havent cooked that dish so dont know if they are good.

I suspect half the battle will be finding great ingredients.

Mix this specific paste with 3/4 can of Chaokoh coconut milk....don't divert from this coupling. Stir together in a very hot wok and once all is mixed, put in your thinly sliced meat, reduce heat. Let simmer for 15-20 minutes until the sauce has thickened. Enjoy. Chop up some kaffir lime leaves as a garnish.

We make this on the regular and it is killer. Pic of our result included below!