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Thai
Street-Style Panang Curry with Lime
Our Panang Curry leans on fish sauce and patience: rich without ever feeling heavy, then finished with Lime.
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Hot and Sour Massaman Curry and Crushed Peanut
Our Massaman Curry leans on fish sauce and patience: the kind of plate you make on a quiet evening, then finished and Crushed Peanut.
Ingredients
What you'll need
- 1 lb massaman curry
- 4 oz fish sauce
- 1/4 cup lime
- 2 tbsp garlic
- 1 cup Thai chiles
- 3 cloves palm sugar
- 1 tsp fresh cilantro
- to taste a squeeze of citrus
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 massaman 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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