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Lemongrass Panang Curry with Lime
Our Panang Curry leans on fish sauce and patience: built on a slow, honest base, then finished with Lime.
Ingredients
What you'll need
- 1 lb panang curry
- 3 cloves fish sauce
- 1 tsp lime
- 1/2 cup garlic
- 1 tbsp Thai chiles
- 2 tsp palm sugar
- 1 medium 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 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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