Panang Curry

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A thick, rich curry distinguished by its signature dry sauce — no coconut milk is added after the initial fry, leaving a concentrated paste that clings to every slice of meat. The paste carries peanut notes from ground roasted peanuts, and the dish is finished with kaffir lime leaves cut into hair-thin strips that release citrus oils with each bite. Served on a flat plate rather than in a bowl, panang is meant to be spooned over rice one rich, saucy bite at a time.