Jack’s Panang Curry

Name: Jack’s Panang Curry
Total time: 5400 s
Yield: 6 servings
Cuisine: American
Ingredients: 4 x 13.66 oz cans Unsweetened Coconut Milk (Brand=Thai Kitchen); 2 x 4 oz cans Panang Curry Paste (Brand=Maesti); 1 x 10.58 oz can Stripped Bamboo Shoots (Brand=Asian Best); 12 Tbsp Sugar; 3-6 Tbsp Hoisin Sauce; Optional Items: Jasmine Rice, Preferred Vegetables and/or Meats

Justin Alston @justinalston

Jack’s Panang Curry

Justin Alston @justinalston

Saved

Ingredients

60-90 mins

6 servings

4x 13.66 oz cans Unsweetened Coconut Milk (Brand=Thai Kitchen)
2x 4 oz cans Panang Curry Paste (Brand=Maesti)
1x 10.58 oz can Stripped Bamboo Shoots (Brand=Asian Best)
12 TbspSugar
3-6 TbspHoisin Sauce
Optional Items: Jasmine Rice, Preferred Vegetables and/or Meats

Saved

Steps

60-90 mins

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!