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In a large skillet, stir fry panang paste into oil. Add coconut milk, then veggies. Heat until boiling. Add honey and fish sauce. Cook until vegetables are slightly softened. Add protein and continue to cook until heated. Serve over rice.
2-4 tbsp. panang curry paste
1 tbsp. oil
1 can coconut milk
4 cups vegetables (carrots, broccoli, onion, etc.)
1 tbsp. honey
1 tbsp. fish sauce
1 lb. protein, cooked (shrimp, chicken, tofu, etc.)
Additional Info
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Source:
Intolerant Offspring Original