FOOD
B2 Panang Curry
Equipment
Ingredients
Red Curry Paste
Panang Sauce
Directions
Red Curry Paste
Panang Sauce
Serving Suggestions
- Wok
Ingredients
Red Curry Paste
- 30 dried red chilies
- 1/4 cup coriander seeds
- 2 teaspoons black peppercorns
- 4 teaspoons cumin seeds
- 1 tablespoon paprika
- 3 tablespoons peeled and chopped fresh ginger
- 2 bunched cilantro (roots and one inch of stems only)
- 15 garlic cloves
- 2/3 cup chopped white onion
- 3 stalks lemongrass (use bottom 2 inches only)
- 3/4 cup peanut oil
- 1 tablespoon kosher salt
- 3 tablespoons fish sauce (3 Crabs brand preferred)
- 2 tablespoons fresh lemon juice
- 2 fresno peppers
Panang Sauce
- 1 1/2 pounds peanuts
- 1/4 cup peanut oil
- 1/2 tablespoon sugar
- 1/2 tablespoon kosher salt
- 4 cups chicken stock
- 1 1/4 cups coconut milk
Directions
Red Curry Paste
- In a skillet on medium heat, toast the red chilies, coriander seeds, cumin seeds, and peppercorns until fragrant.
- Place into a blender and grind to a medium powder.
- Add the paprika to the spice mix.
- Put the ginger, garlic, onion, lemongrass, and 1/4 cup of the peanut oil into a food processor and grind to a paste.
- Add the spice powder, salt, fish sauce, and lemon juice, and blend.
- Pour paste into a bowl, and stir in finely chopped cilantro stems.
Panang Sauce
- Place peanuts and salt in a food process, and process until smooth and liquid.
- Transfer to a large container and mix in the stock and coconut milk.
- In a wok, on high heat, add 2 teaspoons of peanut oil, and curry paste.
- Cook briefly, stirring, then add the panang sauce and bring to a boil.
- Mix and add the fish sauce and lime juice.
- Stir until heated, then serve!
Serving Suggestions
- Jasmine rice
- Chicken
- Pea pods
- Sliced fresno peppers