This is such a delicious recipe, and has been adapted from a Panang Curry recipe by ‘tastesbetterfromscratch.com’.
We do up a double batch each time and separate it into sachets and freeze it. If you want to do the same then simply double the recipe, and adjust the flavours to suit, before freezing.
2-3 Tablespoons Panang Curry Paste
2-3 Tablespoons Crunchy Peanut Butter
I Brown Onion (diced)
2 small Red Capsicums (diced) – Or 1 Red and 1 Green Capsicums
4 Garlic Cloves (diced)
2 400ml Cans Coconut Milk
2 Tablespoons Raw Sugar
1 Dessertspoon Fish Sauce
1 Tablespoon Lemon Juice
2-3 Tablespoons Kaffir Limes Leave Strips (from a jar)
Rice Bran Oil for frying
1 Cup Boiling Water
1/2 Cup Rice (cooked)
Fry the onions and capsicums in oil, then when they are nearly ready, add garlic and continue frying until cooked.
Add curry paste, peanut butter and saute for one minute.
Add all other ingredients (except the rice)and heat until combined.
Adjust the taste by adding additional sugar, lemon juice or Kaffir lime leaves. It depends on how you like it.
Adjust the consistency of the sauce by adding additional hot water if needed. You need to be able to pour the sauce. If you add too much water, then it will dilute your flavours, so continue to taste it and add some more flavour ingredients if needed.
Serve with stir fried vegetables and cooked rice.