Panang Curry
adapted from templeofthai.com and James Peterson, Sauces
Serves 6
4 comments
Ingredients
Dried Ingredients
- 2 teaspoons coriander seeds - roasted until brown
- 1/2 teaspoon cumin seeds - roasted until brown
- 2 cardamom pods -roasted until brown
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon sea salt
- 12 big, red, dried chillies -seeds removed and soaked in water for at least 10 minutes and then finely chopped
Fresh Ingredients
- 2 teaspoons galangal root -skin removed, chopped
- 2 tablespoons lemongrass - lower 1/3 only, chopped
- 1 teaspoon lime zest
- 1 tablespoon cilantro stems, chopped
- 3 tablespoons (15g) shallots - chopped
- 2 tablespoons (10g) garlic - crushed
- 1 tsp ginger, peeled and chopped
- * 2 jalapenoes, roasted, seeded and peeled
- 1 Tbs (5g) shrimp paste
- 1 Tbs peanut butter
- 4 chicken thighs, skinless, bone in
- broccoli or cauliflower
- 1 bell pepper, bite sized slices
- pineapple
- 1 can coconut milk
- 2/3 c water water
- 1 bay leaf
- 2 Tbs lime juice (1 or 2 limes)
- 2 to 4 Tbs fish sauce (level of salt between brands varies widely - be careful not to oversalt when using an untested product)
- 2 Tbs thai basil or 3 Tbs cilantro
6 directions