Sizzling Panang Curry with Birds Eye Chili

Method

1. Bloom vegetable oil in a little oil until aromatic to build the base.

2. Stir in garlic and cook down into a thick, fragrant paste.

3. Add the main ingredients and enough liquid to simmer gently.

4. Let the panang curry simmer until tender and the flavors meld.

5. Finish with palm sugar, check the seasoning, and serve over rice or bread.