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Panang Curry recipe
Posted on 5/9/14 at 5:02 pm
Posted on 5/9/14 at 5:02 pm
Good Panang Curry is probably my favorite food ever, if you have never tried it you must,but it is very different depending on where you get it and there are no good Thai places close to me. I have tried to make it at home and it just didn't turn out that great. Does anyone have a great recipe or some tricks on how to make it really good? Beef is my favorite kind but chicken is also fine. TIA!
3
Posted on 5/9/14 at 6:50 pm to lsu480
I tried looking, but didnt find it. However perhaps a more ambitious googler could find it. James Oseland of Saveur has written about panang and other curries a lot over the years. I have a few South East Asia cookbooks but havent cooked that dish so dont know if they are good.
I suspect half the battle will be finding great ingredients.
I suspect half the battle will be finding great ingredients.
Posted on 5/10/14 at 10:31 pm to lsu480
Mix this specific paste with 3/4 can of Chaokoh coconut milk....don't divert from this coupling. Stir together in a very hot wok and once all is mixed, put in your thinly sliced meat, reduce heat. Let simmer for 15-20 minutes until the sauce has thickened. Enjoy. Chop up some kaffir lime leaves as a garnish.
We make this on the regular and it is killer. Pic of our result included below!
We make this on the regular and it is killer. Pic of our result included below!
This post was edited on 5/10/14 at 10:33 pm
Posted on 5/11/14 at 10:03 pm to HoustonGumbeauxGuy
You gonna report back?
Posted on 5/11/14 at 10:15 pm to HoustonGumbeauxGuy
Yep that brand of curry is the real deal.
Posted on 5/11/14 at 10:32 pm to HoustonGumbeauxGuy
Love that brand of curry. I go to the Hong Kong Market in Gretna (best place on the Westbank, by the way) and get a whole rainbow of those little cans. So convenient and tasty!
Posted on 5/12/14 at 4:57 pm to HoustonGumbeauxGuy
Im gonna make that and I will report back! Thanks everyone!
Posted on 5/12/14 at 5:05 pm to lsu480
Posted on 5/12/14 at 5:14 pm to HoustonGumbeauxGuy
I do pretty much the same thing, but I add a little brown sugar and beef or chicken base to the recipe, depending upon what meat I'm cooking. It comes out great.
Posted on 5/22/14 at 8:17 pm to lsu480
quote:
lsu480
Any luck?
Posted on 5/26/14 at 7:23 pm to HoustonGumbeauxGuy
Your picture is much better than mine, but here is my result (with red and yellow peppers and mushrooms & the trinity). Tasty and HOT!
Posted on 5/26/14 at 7:24 pm to Darla Hood
quote:
Darla Hood
Looks awesome!!!!
Posted on 5/27/14 at 11:23 am to HoustonGumbeauxGuy
Panaeng Curry is my go-to at most Thai restaurants.
When it is good or great, it is my favorite of all Thai dishes.
The best I've had is in other cities (theres this one place in the Phoenix area that nails it), but probably the best in the NOLA area is a t Cafe Equator on Severn in Metairie.
Can anyone else recommend any really good places that do it well?
When it is good or great, it is my favorite of all Thai dishes.
The best I've had is in other cities (theres this one place in the Phoenix area that nails it), but probably the best in the NOLA area is a t Cafe Equator on Severn in Metairie.
Can anyone else recommend any really good places that do it well?
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