Easy recipe for Thai Panang curry using whole food ingredients that are low carb and Keto Diet friendly.
Mix the broth and the coconut milk in a large saucepan and bring to just below a boil.
Add peanut butter, red curry paste, and date syrup and whisk until smooth and blended with broth/coconut milk mixture.
Add the fish sauce and bay leaves.
Simmer for 5 minutes or until slightly bubbly.
Taste the sauce and adjust to your liking. For example, if you want it a bit spicier, add more red curry paste.
Once you have the Panang curry sauce tasting like you want it, whisk the egg yolks in a medium-sized bowl and slowly ladle in about a cup of sauce while whisking vigorously.
Pour the egg yolk/sauce mixture into the pan with the rest of the sauce and blend. Cook for an additional 2-3 minutes.
Taste again and sea salt to taste.
Serve sauce immediately over rice and meat/veggie medley of choice.
Cool and refrigerate leftovers in a glass bowl with a lid. The sauce is good for reheating as leftovers for 4 days.