Thai Kitchen Panang Curry Simmer Sauce Recipe

I m so glad i bought some maesri panang curry paste from amazon so easy.

Thai kitchen panang curry simmer sauce recipe.

I love panang curry but have been intimidated by the ingredients to make homemade curry paste. Add the green curry sauce plus other ingredients your choice of protein chicken pork beef tofu or vegetables. Bring to boil on medium high heat. Kaffir lime leaves can be found dried in supermarkets or fresh in asian markets they also freeze well without losing flavor so you can stock up.

This rich seattle made panang curry combines spicy heat with fish sauce lemongrass galangal makrut lime and thai basil. Use full fat coconut milk it adds a richness you don t get with the low fat variety. Mix coconut milk stock basil fish sauce green curry paste and brown sugar in medium saucepan. Fish sauce tamarind and palm sugar provide a salty sweet punch that cuts through the richness of the beef and peanut laced curry paste while makrut lime leaves and sweet basil a k a.

Best of all it pairs well with everything. Thai fusions panang curry 17 for 12 ounces at williams sonoma. Green chilies are naturally more spicier than red chilies. Thai basil offer fresh herbal notes to this deeply satisfying curry.

Thai panang chicken curry also spelled penang like the northern malaysian state features a warm rich red curry with flavor notes from malaysia burma and india. Thai curry has strong vibrant flavors from fish sauce shrimp paste along with galangal lemon grass and kaffir lime leaves. The recipe itself was pretty good. Reduce heat to low.

Cook and stir until aromatic 30 to 60 seconds. Heat oil in a large saucepan over medium heat. This recipe is designed so that it can be made with either a scratch made hand pounded. Use fresh garlic and onion the secret to making fantastic thai curry is to use fresh aromatics like onion and garlic.

Saute the sliced onion in the oil until it softens and starts to turn translucent then add the entire jar of red curry paste along with the coconut milk. Bring to a simmer and add the sugar fish sauce and lime leaves and stir until everything is well combined. Available online at williams sonoma or at west coast supermarkets. Stir in garlic lemon grass and ginger.

Between thai red curry and thai green curry green curry is more spicier as green curry paste is made from whole green chilies. Add the curry paste and cook 30 seconds more. Don t be put off by the long list of ingredients in the thai panang sauce. If more sauce is needed add chicken stock faux chicken stock or a combination of stock and water.

Reduce heat and simmer for 10 minutes.