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Ingredients
What you'll need
- 1 lb panang curry
- a pinch fish sauce
- 4 oz lime
- 1/4 cup garlic
- 2 tbsp Thai chiles
- 1 cup palm sugar
- 3 cloves fresh cilantro
- to taste flaky salt
Method
Step by step
- Toast the spices in a little oil until fragrant, watching so they do not scorch.
- Cook the onion, garlic and ginger low and slow until soft and sweet.
- Add the panang curry, then the liquid, and let it barely simmer to build depth.
- Round it out with a swirl of cream or a handful of cilantro before serving.
Keep cooking
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