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)
- 1 T Panang curry paste (Mae Ploy brand recommended)
- 2/3 can coconut milk (14 oz)
- 2T fish sauce (Golden Boy brand recommended)
- 2T brown sugar
- 2T tamarind concentrate (optional)
- 2T peanut butter (optional)
- 6 lime leaves, minced
- 8-12 oz. fish (salmon,prawns,etc) (optional)
- 1 bunch basil
Then add and mash until incorporated and you should see oil released from the curry:
Add and incorporate:
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:
Turn off heat and add until wilted: