Fabulous dish. I have made several times and this version is perfect as written.
This was good! My husband loved! I'm used to my panang curry to be very rich and thick so next time I would leave out or use less chicken broth.
Very good. I took the extra time to find the correct curry paste and use the actual lime leaves. I think this made a big difference. This curry was very good - I wish I made more!
My first attempt to make curry of any sort for my fiance who LOVES panang. He was blown away. I couldn't find Kaffir lime leaves (just used lime zest) also couldn't find Panang curry paste but red curry paste worked fine. I also added thai basil and bamboo shoots which were great. Would be a great dish to make for a group. Great recipe, easy, will definitely make again.
This recipe was perfect and all my guests licked their plates clean. I served on top of sweet glutenous rice then topped with bean sprouts, cilantro, green onions and chopped peanuts. Served with a lime wedge.
Did a variation of this last night as shown in the magazine and substitued low fat coconut milk. This turned out really well. I think next time I would serve over a little bit of white rice to preserve some of the sauce.