Curried Panda:
2 lbs panda
6 tbs of red curry paste
1 oz. Coconut milk
1 green pepper
1 bell pepper
1/2 red onion
1 cup cut pineapple
1/4 cup cashew nuts
Hints:
To make this delicacy one must take care that the panda is sliced thinly because of the gamey texture.
Some people like to brown up the panda for a minute or two before adding it to the mix.
Add Carrots for a color, and basil for garnish.
Preparation:
First cut the green and bell peppers up into 8ths vertically, then in half again. cut the half onion in fairly large pieces for visual presentation. Finally cut the pineapple to your liking (we recommend using medium to large sized chunks) Set this all to the side.
Then thinly slice the 2lbs of panda into even slices. Set to the side.
Combine in Wok the red curry paste and the coconut milk, allow this some time (around 10 minutes) to cook together on high heat, stir often. Once the red color is evenly dispersed ass the thinly sliced panda to the mix. Reduce the heat to medium and allow this to cook together for about 3-5 minutes. Then add the peppers, onions, and pineapple and reduce to a simmer and allow the dish another 10 minutes to cook. Finally Garnish with Basil and Cashew nuts and serve.
Serves 2-3 people depending on how fat they are, but be warned panda is a fatty meat (and illegal to own in most states) as the beasts are incredibly lazy, so don't indulge too often in this tasty Asian delicacy.
