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Thai
Street-Style Panang Curry with Fish Sauce
Deeply satisfying Panang Curry with Fish Sauce, bright with acid and fresh herbs.
Thai
Free recipe
Coconut Panang Curry over Jasmine Rice
A Coconut Panang Curry, deeply savory and worth the wait, and served over Jasmine Rice.
Ingredients
What you'll need
- 1 lb panang curry
- 1 lb fish sauce
- a pinch lime
- 4 oz garlic
- 1/4 cup Thai chiles
- 2 tbsp palm sugar
- 1 cup fresh cilantro
- to taste fresh herbs, to finish
Method
Step by step
- Bloom the whole and ground spices in hot oil until they smell toasty.
- Add the onion base and cook it down slowly until jammy and deeply colored.
- Stir in the panang curry and liquid, then simmer gently so the flavors marry.
- Finish with cream or fresh herbs, check the seasoning, and serve with rice or bread.
Keep cooking
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