Not to be confused with red curry, Panang is rich and creamy with ground peanuts. It is aromatic and hot but not as spicy as a typical red curry. Can be made with pork or beef.
Chop the meat into very thin slices using a sharp knife.
Add oil to the wok and heat for 2 minutes, then add the panang curry paste, stir until the paste starts to break down and mix with the oil.
Now gradually add half of the thick coconut milk. Cook for 3-5 minutes, stirring continuously.
Whilst the curry paste and coconut milk is cooking, roughly chop 3 of the 7 kaffir lime leaves.
Once the sauce is bubbling, and the coconut oil is beginning to separate, add the meat and cook for around 10 minutes until the outside of the meat is visibly cooked.
Now add the fish sauce, the palm sugar, the chopped kaffir lime leaves and most of the ground peanuts then simmer for a few minutes.
Serve with steamed rice and garnish with the remaining kaffir lime leaves and peanuts.