Panang Curry

• 2 pounds meat beef, chicken, pork
• 1 can coconut milk
• 8 ounces panang curry paste
• 2 tablespoons fish sauce
• 2 tablespoons lime leaves kafir, cut into shreds
• 1/2 cup basil leaves
• 2 tablespoons sugar
• 1 tablespoon cornstarch

1. Cut meat into bite-sized pieces.
2. Cook meat in skillet until almost done, set aside.
3. Using medium heat, add 4 tablespoons coconut milk, and let it come to a boil.
4. Add in 4 tablespoons of curry paste.
5. Put meat back in, stirring until thoroughly cooked.
6. Add in half of the remainder of coconut milk, stirring.
7. Add the fish sauce and the sugar.
8. Add the rest of the coconut milk.
9. Blend 1 tablespoon cornstarch with 1 tablespoon water.
10. Add to mixture in pan to thicken.
11. Add in basil leaves and lime leaves.
12. If desired, add more fish sauce or sugar.

beef, coconut milk, panang, fish sauce, lime leaves kafir, basil, sugar, cornstarch

Taken from www.yummly.com/recipe/Panang-Curry-1668402 (may not work)