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Thai
Lemongrass Panang Curry with Fish Sauce
Lemongrass Panang Curry with Fish Sauce -- balanced between sweet, salt and heat.
Thai
Free recipe
Fragrant Larb and Crushed Peanut
Fragrant Larb and Crushed Peanut -- bright with acid and fresh herbs.
Ingredients
What you'll need
- 1 lb larb
- 1 tbsp fish sauce
- 2 tsp lime
- 1 medium garlic
- 1 lb Thai chiles
- a pinch palm sugar
- 4 oz fresh cilantro
- to taste flaky salt
Method
Step by step
- Pat the larb dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the larb, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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