When you
think of curry, what color comes to mind? Most westerners automatically think
yellow because Indian curries have long been the easiest to find. However, in
more recent decades, an increasing number of Americans are being introduced to
Thai curries, of which Panang curry is a particular favorite. This particular
recipe is on the red side but also popular is green curry, although it is traditionally
a little sweeter and often much spicier.
Royal Free Photo
Ingredients You’ll Enjoy in Thai Curries
Before
getting into this amazingly simple recipe for authentic Panang curry, the one
thing you should know is that some ingredients are found in all (or most!) Thai
curries. Those ingredients would include Thai basil, Thai peppers, coconut
milk, lemongrass, shrimp paste, garlic, shallots and galangal. At this point,
you are probably asking what on earth galangal is, but if you were to visit any
Thai kitchen, you’d find that no self-respecting chef would be without a ready
supply on hand. Don’t mistake galangal for ginger, however, as it’s a rhizome of similar
appearance. You’ll find the taste a bit more piney than ginger and it’s
definitely sweeter.
Making Panang Curry at Home Even in Thailand!
Some families
go on vacation while eating out only some of the time. If you are on a vacation
in Bangkok, this is where you’ll want to try your hand at mastering any of the
Thai curries you’ve sampled thus far. It’s definitely where you’ll find all the
ingredients you need for the authentic recipe we’re about to discuss. Also,
don’t forget to check out which wines go best with Panang curry because it
doesn’t always follow that white wines go best with seafood and chicken. Check
with a local wine delivery Bangkok merchant and you’ll be able to
discover what wines are served at tables in Thai homes and restaurants. What
meal is complete without a glass of wine anyway?
The Recipe You’ve All Been Waiting For!
For a list
of ingredients, check out this site. You may not have all the
ingredients on hand, but like that Thai wine, you can usually find Thai
merchants who will deliver if you are in Bangkok. Start by slightly browning or
sautéing your meat, usually chicken or beef, cut into small chunks. Next, it is
suggested that you add sliced red peppers and continue cooking for just a few
minutes more. Take these out and you’re ready for the next step which is to quickly
stir garlic and Thai peppers into the pan and after just a few moments, add Panang
curry paste. You can find this at any grocer back at home or in Thailand if
that’s where your culinary excursion begins. You’ll sear these three
ingredients until you smell that delightful aroma. Add your coconut milk and
Kaffir lime leaves at this point and bring to a boil. Put your meat back in
with the liquid and add Thai basil leaves.
Let that simmer for about
10 minutes and voila! You’re now ready to sit down to one of the most delightful Thai dishes with
that lovely glass of wine. Wasn’t that easy?
No comments:
Post a Comment