Panang Curry with Beef or Pork

1 pkt Roi Thai Panang Curry Simmer Sauce
300 grams beef or pork fillet, thinly sliced
½ cup vegetable or chicken stock
40 grams brown sugar
1 cup frozen peas
7 kaffir lime leaves - 3 torn into pieces, discarding the stem and 4 finely shredded
1/2 cup fresh sweet basil leaves
1 big red chilli, sliced
  • In a wok add the Roi Thai Panang Curry Simmer Sauce and stock and bring to a simmer. Cook on a simmer for 5 minutes to reduce by ¼. Add the thin meat slices, peas and cook for 5 minutes once it comes back to a simmer..
  • Add the sugar along the side of the wok until it melts and then kaffir lime leaf pieces.
  • Stir to combine and then add half the basil leaves. Cook for 2 minutes and turn off the heat and serve garnished with the shredded kaffir lime leaves, red chillies and remaining basil leaves.
  • Serve with rice or over cooked noodles.

(Recipes and Images Copyright Chef Jimmy Boswell 2014)


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