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Street-Style Panang Curry and Bird's Eye Chili
Our Panang Curry leans on fish sauce and patience: the kind of plate you make on a quiet evening, then finished and Bird's Eye Chili.
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Lemongrass Green Curry and Fresh Herbs
Our Green Curry leans on fish sauce and patience: deeply savory and worth the wait, then finished and Fresh Herbs.
Ingredients
What you'll need
- 1 lb green 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 green 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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