Jack’s Panang Curry
Justin Alston @justinalston
Cooking Instructions
- 1
In a medium to large size pot; brown Panang Curry Paste on medium-high heat 3-5 mins.
- 2
Add only the coconut cream to the Panang Curry Paste. Stir until well incorporated. Set Coconut liquid to the side.
- 3
Once mixed well; add 12 Tbsps of Sugar and 3 Tbsps of Hoisin Sauce.
- 4
Add the Coconut liquid and stir until well incorporated.
- 5
Bring to a simmer, cover with lid and let simmer 45-60 mins.
- 6
Optional: Add 1.5-2lbs minced Chicken and preferred amount of chopped fresh Thai basil.
- 7
Add Bamboo Shoots and simmer 5-10 additional mins.
Pro Tip: add additional 3 Tbsps Hoisin Sauce to lower spice level. - 8
Enjoy topped over Rice, Meat and Veggies!
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