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Coconut Panang Curry over Jasmine Rice
A Coconut Panang Curry, deeply savory and worth the wait, and served over Jasmine Rice.
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Free recipe
Street-Style Red Curry over Jasmine Rice
Deeply satisfying Red Curry over Jasmine Rice, balanced between sweet, salt and heat.
Ingredients
What you'll need
- 1 lb red curry
- 1 tsp fish sauce
- 1/2 cup lime
- 1 tbsp garlic
- 2 tsp Thai chiles
- 1 medium palm sugar
- 1 lb fresh cilantro
- to taste good finishing oil
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 red 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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