In Thailand versions of this curry would be cooked at shops or street stalls known as ‘khao gaeng’ (which translates as curry-on-rice) along with 10-20 other types of freshly cooked curry every day. At the root of all Thai curries are fantastic curry pastes which in Thailand are known as ‘prik gaeng’. The paste for this panang curry contains plenty of mild red chilli as well as fragrant lemongrass, kaffir lime leaf and galangal and peanuts resulting in a rich and satisfying dish lifted at the end by fresh lime, chilli and basil.
Adding a dessert blend? We'll email you the recipe once you've ordered!
500g pork tenderloin (fillet) or tofu for a veg version
75g shallots or 1 very small red onion
20g bunch of basil
1-2 red chillies (optional)
1 large unripe mango (or 200g ready-prepared)
160ml coconut cream
2 tbsp fish or soy sauce (any type)
1 tbsp sugar
25g peanuts (roasted and salted are fine)
Rice for 4 to serve
Large frying pan or wok
Product Rating (5):
Sweet and sour mid-week delight!
We love using Easy Kits for our mid-week dinners as they are easy and fun to make, very satisfying to eat and give you an opportunity to discuss latest affairs over cooking.
Kaffir lime leaf, galangal, peanuts create a rich thick sauce, which is lightened by the flavours of fresh lime, chilli and basil. The delicious flavours can take you to any part of the world you may desire to visit.
My first time trying this kit and a little worried as my wife lived in Penang as a child. I needn't of been concerned, it was very tasty and she thoroughly enjoyed it. I would definitely make this again, highly rated!
I’m cheating, this panang curry and cucumber kerabu from your curry legends book.
This is the leftover from yesterday which after today’s 15 mile lockdown walk in the cold is spot on. Always tastes better on day 2
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