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California Farm Panang Basmati Dinner
Introduce
Chef :
Hobby HorsemanCalifornia Farm Panang Basmati Dinner
Make your own fresh Royal Thai Panang Curry Paste from scratch, serve over basmati rice with local fresh california farm ingredients
Ingredient
Food ration :
4 peopleCooking time :
1 hour
1 cup
white basmati rice
Half
a teaspoon salt
1 pound
pork or chicken, slivered
Tablespoon
palm sugar
Cooking instructions
* Step 1
Boil 2 cups water with 1/2 tsp salt, add cup of rice, return to boil, cover and turn off. Let sit an hour.
* Step 2
Make panang curry paste: make paste in food processor of Tsp shrimp paste, 5 large dry thai peppers, 3 small dry red peppers, 4 makrut lime leaves, 3 Tbs peanut oil, 3 Tbs water, Tsp roasted peanut, 2 Tbs shallot, 2 Tbs garlic, tsp coriander seeds, 2 tsp coriander root, 2 tsp galangal, 2 tsp lemongrass. Roast in wok. Keep in jar.
Stir fry 1 Tbs panang curry paste in tablespoon of peanut oil. When fragrant, add cup of coconut cream, bring to boil.
* Step 3
Add slivered meat, bring back to boil. Add crushed Makrut leaves. Add tablespoon palm sugar. Add remainder of coconut cream, slivered carrots, green pepper, can of water, simmer half an hour till thick. Serve over rice. Enjoy!
* Step 4
Note: if there is a photo you can click to enlarge it
Tag
Dinner
white basmati rice
a teaspoon salt
large can of coconut cream
panang curry paste (thank you Thai Chef Pearl!) made fresh with fresh and dry peppers, peanut oil, shallot, garlic, makrut lime leaves, coriander, lemongrass, galangal, trassi, seroendeng
pork or chicken, slivered
makrut leaves
palm sugar
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