Panang curry is has a unique flavor that's somewhere between an Indian curry and a more typical Thai curry. Included below is a recipe for both Panang curry soup and the more traditional version which is more of a thick sauce.
Note: if the coconut cream isn't separated from the coconut milk when you open the can, it's OK to just use coconut oil here.
1.Panang coconut curry typically does not include other veggies. I won't report you to the Thai cooking police if you want to add veggies. Green beans, peas, Thai eggplant, carrots or basically, anything you want to add is OK by me.
2. For a simple variation, substitute duck, beef or pork for the chicken.
3. Serrano chilies are fairly mild as this dish is traditionally not super spicy. If you want to make it spicy, substitute Thai bird's eye chilies.
4. The traditional version is typically served with a side of jasmine rice. You could certainly add some rice to the soup version as well.
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