Panang Curry
“Lemongrass is an ancient herb that Thai folks have incorporated into many recipes. This herb was famously used for the king and royal families to promote health, invigoration and cure illnesses.”—Kim Naka “Mama Kim,” Aloy Modern Thai owner & founder
Ingredients
- 4 oz. rice bran oil
- 12 oz. coconut milk
- 3 oz. filtered water
- ½ oz. fish sauce
- ½ oz. palm sugar
- basil leaves
The Paste
- ¼ stalk lemongrass
- 2 kaffir lime leaves
- 5 whole dried Thai red chilies
- 1 whole shallot
- ⅓ tsp. salt
- ½ clove garlic
- ½ tsp. whole coriander seeds
- 3 tsp. cumin
- 2 oz. dried shrimp
Directions
- Muddle the following ingredients into a paste: ¼ stalk lemongrass, sliced, 2 kaffir lime leaves, 5 whole dried Thai red chilies, 1 whole shallot, diced, ⅓ tsp. salt, ½ clove garlic, ½ tsp. whole coriander seeds, 3 tsp. cumin and 2 oz. dried shrimp.
- Next, sauté 2 oz. of the paste with 4 oz. rice bran oil.
- Add 12 oz. coconut milk to low heat and stir until well blended.
- Wait one minute after the coconut milk bubbles, then add 3 oz. filtered water, ½ oz. fish sauce, ½ oz. palm sugar and your preferred proteins and vegetables.
- Basil leaves to finish are a must.