Thai Panang Curry

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)

Then add and mash until incorporated and you should see oil released from the curry:

1 T Panang curry paste (Mae Ploy brand recommended)

Add and incorporate:

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)

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:

6 lime leaves, minced
8-12 oz. fish (salmon,prawns,etc) (optional)

Turn off heat and add until wilted:

1 bunch basil