Name: Panang Lamb Curry
Yield: 8
Ingredients: 1 tablespoon peanut oil; 1.5kg boneless lamb shoulder, cut into 5cm pieces; ½ cup (150g) panang curry paste; 2½ cups (625ml) coconut cream; 1 cup (250ml) beef or chicken stock or water; 2 tablespoons fish sauce; ¼ cup (65g) grated palm sugar; 2 tablespoons peanut butter; 4 kaffir lime leaves; 225g can sliced bamboo shoots, drained, rinsed; 1 small red capsicum (150g), sliced thinly; 200g green beans, trimmed; ½ cup coriander leaves

VMG Recipes