1 cup       meat (sliced into pieces)

½ cup      coconut milk

2-3 tbsp   Panang curry paste

2 tbsp      fish sauce

1tbsp       palm sugar

3             kaffir lime leaves

10-15      basil leaves (use purple Thai basil if you can find it)

1             bird’s eye chilli, finely sliced



1. Place a wok over medium high heat, and heat the coconut milk, but don't let it boil. Add the curry paste and stir it until the oil begins to separate out and form a thin film. This brings out maximum flavour.

2. Add the remaining ingredients except the lime leaves and basil leaves, and simmer until the sauce is absorbed and thickened.

3. Add the lime and basil leaves and stir fry briefly before serving.

4. Garnish with the finely sliced chilli and serve with Thai jasmine rice.

Note: If you particularly like your curries hot, then replace the fish sauce in the cooking with fully matured week old prik nam pla (chillies marinated in fish sauce – see our recipes).


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