Gaeng Pa-naeng (Panang Curry)

Ingredients:

1 tin (440ml) coconut cream (or coconut milk)
1 tbsp Kaffir lime leaves, shredded
1/2 tsp palm sugar
500g sliced beef or pork
2 tbsp Nam Pla (Fish Sauce)
1 batch Panang curry paste

Method:

Cut the meat across the grain intoslices about 4cm x 12mm x 25mm thick. Heat your wok or pan on medium-highheat then add 1/4 of the coconut cream. Add all the Panang curry paste and mix thoroughly. Fry the paste until aromatic (during this time you want to keep the paste dry, but not too dry so that it burns; keep adding a little more coconut milk when the mixture becomes too dry). Keep stirring as the paste cooks.

Oil should start to split out of the curry and after about 5 minutes the mixture should be very aromatic. Add your meat at this point and stir-fry until cooked (about 6 minutes). Now add the lime leaves and the palm sugar. Keep cooking for a further 4 minutes, or until the meat is soft. The final consistency of the curry should be a thick paste.

Serve on a bed of Thai jasmine rice garnished with shredded lime leaves and a sprig of basil (Thai holy basil, for preference).