Panang Curry Sauce Recipe
Easy recipe for panang curry that uses healthier, whole ingredients and tastes better than similar sauces at Thai restaurants.
Ingredients
- 1.5 cups bone broth preferably homemade
- 1/2 - 1 cup creamy peanut butter preferably organic
- 1-3 tsp red curry paste
- 2 Tbl fish sauce
- 2 Tbl sucanat
- 14 ounces whole coconut milk
- 1/3 cup flour preferably freshly ground
- 2-3 ounces filtered water
Instructions
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Mix the broth and the coconut milk in a large saucepan and bring to just below a boil.
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Add peanut butter, red curry paste, and sucanat and whisk until smooth and blended with broth/coconut milk mixture.
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Add the fish sauce.
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Mix the flour with the filtered water in a small glass and blend until smooth. Slowly pour the flour mixture into the saucepan while continuing to whisk to mix. Continue until you have used all the flour blend and the sauce has thickened nicely. Taste the sauce and add more red curry paste or fish sauce as desired.
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Once you have the panang curry sauce tasting like you want it, add the steak and veggies and slowly simmer them until they are just cooked, about 10 minutes. By this time, the rice should be ready, so you can serve immediately.