I have a particular passion for cooking and eating Asian food. Specifically....Thai. Due in part to the fact that my wife begs me to make curry on a near weekly basis.
The start of a good curry is a good curry paste. I made this Panang curry paste from scratch. For ease of making it you can use a blender or food processor, but you really do get the best flavor by using a pestle and mortar. It takes longer, but I make a lot as it will store in the fridge for a very long time. Something about pounding this paste as opposed to blending really does just marry the flavors better. If you really don’t have the time or access to ingredients to make tour own...Mae Ploy brand curry paste can be found at any Asian market and is a close second to homemade.
The next step in a good Thai curry is the coconut milk. You need a good, full fat coconut milk or even coconut cream.
You’re going to start the fish by cooking your coconut milk and a couple tbl of your paste over medium high heat and you want to continue to cook until the fat separates from the coconut milk. You can always tell when a curry has been done right by the little flecks of coconut oil floating on the surface. Next you’ll stir fry your meat of choice, pork is most common for Panang curry but I’ve used beef as well as chicken like in this photo. Toss in veggies of choice. I used carrots, bell peppers, green onions, and asparagus.
Thai food is all about the combo of spicy, sour, heat, and sweet. And here’s where your seasoning comes in. You’ll be using fish sauce, palm sugar, and lime juice. I like to do an equal amount of each as I feel that the dish is best when balanced, but if you like more or less sour, more or less sweet, adjust to your taste. And make sure you use a reputable fish sauce. Red boat is the best by far as it has only two ingredients and very high nitrogen content which is where fish sauce derives it’s intense umami flavor. Tiparos is a close second for me. A lot of Thai chefs also swear by three crabs and squid brand. Choose one that suits you.
Simmer till done and serve with Thai jasmine rice. Top with a little cilantro and scallion for garnish and you can serve with additional lime wedges, fish sauce, and Thai chili sauce to season at the table
! Buy in Bulk. I wish they had venison, elk, and antelope for sale!
