Thai Panang Curry
Panang is easily my favorite Thai curry. Most vegetables and fish combinations work well with curry. Small variations can easily add some complexity. Thai curries are a breeze to make. Serve over Jasmine rice. Yum!
You could use red curry instead.
Serves 4.
Recipe
Bring to a low simmer for about 3 minutes (or until you smell a warm nutty coconut scent): | |
| 1/3 can | coconut milk (14 oz.) (top thick part is best) |
Then add and mash until incorporated and you should see oil released from the curry: | |
| 1 T | Panang curry paste (Mae Ploy brand recommended) |
Add and incorporate: | |
| 2/3 can 2T 2T 2T 2T | coconut milk (14 oz) fish sauce (Golden Boy brand recommended) brown sugar tamarind concentrate (optional) peanut butter (optional) |
Add vegetables and simmer until almost done (time will vary depending on vegetables): | |
| Usually two or three vegetables along with fish or tofu is a good starting point. Some suggestions: yellow onions, peas, broccoli, bell peppers, yams, baby corn, bamboo shoots, etc. | |
Add and simmer for 3 more minutes or fish (optional) is almost done: | |
| 6 8-12 oz. | lime leaves, minced fish (salmon,prawns,etc) (optional) |
Turn off heat and add until wilted: | |
| 1 bunch | basil |
