Ingredients

• 4-5 tbsp roasted sesame oil
• 100 g garlic
• 100 g ginger
• 100 g panaeng curry paste
• 500 ml chopped tinned tomatoes
• 500 ml coconut milk
• A few dashes of fish sauce
• Salt and pepper
• Optional: lime leaves, various vegetables and meat (such as chicken breast), some yoghurt
• rice

 

Preparation

Cook the rice according to the packet instructions.

Finely grate or chop the garlic and ginger. Heat the sesame oil in a pan, add the garlic-ginger paste and curry paste and fry briefly. Deglaze with the tinned tomatoes. Add the coconut milk, fish sauce and (optional) lime leaves and bring to the boil.
After a few minutes, the curry sauce can be blended. Finally, any vegetables and/or meat can be cooked in the sauce until they are cooked and tender. Season to taste with salt and pepper. Serve the panaeng curry with rice, for example, and a spoonful of yoghurt if you want to reduce the spiciness.

Tip:

Fish sauce is used in Thailand to add saltiness to dishes. If you only use salt instead, the dish can also be prepared vegan. Various Thai curry pastes can be used according to the same preparation principle.

 

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