Directions • Add coconut milk (1 cup/240 ml) in a pan over medium heat. Add kanokwan Panang curry paste. Stir until oil appears on top.• Add meat and stir until meat is thoroughly cooked. Add water (1 cup/240 ml). Bring to a boil.• Add additional seasonings to taste. Garnish with shredded kaffirlime leaves and sliced fresh long red chili.
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