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re: Panang Curry recipe
Posted on 5/10/14 at 10:31 pm to lsu480
Posted on 5/10/14 at 10:31 pm to lsu480
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!
We make this on the regular and it is killer. Pic of our result included below!
![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
This post was edited on 5/10/14 at 10:33 pm
Posted on 5/11/14 at 10:03 pm to HoustonGumbeauxGuy
You gonna report back?
Posted on 5/11/14 at 10:15 pm to HoustonGumbeauxGuy
Yep that brand of curry is the real deal.
Posted on 5/11/14 at 10:32 pm to HoustonGumbeauxGuy
Love that brand of curry. I go to the Hong Kong Market in Gretna (best place on the Westbank, by the way) and get a whole rainbow of those little cans. So convenient and tasty!
Posted on 5/12/14 at 4:57 pm to HoustonGumbeauxGuy
Im gonna make that and I will report back! Thanks everyone!
Posted on 5/12/14 at 5:14 pm to HoustonGumbeauxGuy
I do pretty much the same thing, but I add a little brown sugar and beef or chicken base to the recipe, depending upon what meat I'm cooking. It comes out great.
Posted on 5/26/14 at 7:23 pm to HoustonGumbeauxGuy
Your picture is much better than mine, but here is my result (with red and yellow peppers and mushrooms & the trinity). Tasty and HOT!
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