Panang curry is probably my favorite of the Thai curries out there; it is incredibly fragrant and a bit milder than other curries. It is unlike most curry dishes because it is not soupy, it is rich and the sauce really sticks to the meat. The flavor of kaffir lime, coconut, and the curry paste are really fresh, and bring a bright pop to your palate; things that we tend to crave in the spring. So try this recipe out, serve it with rice or on its own, you can even substitute the beef with chicken or firm tofu.
Recipe Here
