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

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