12 kaffir panang curry Recipes

panang curry paste (i used mae ploy brand), canola oil, salmon fillets, cut in 4 serving size portions, coconut milk, divided, water, sugar, fresh kaffir lime leaf (garnish ), sliced chile (garnish , thai red chilies are nice and spicy!)

panang curry paste, cooking oil, coconut milk, skinless, boneless chicken breast, cubed, palm sugar, fish sauce , or to taste, kaffir lime leaves , torn, fresh red chile peppers, sliced, fresh thai basil leaves

water, sea salt (pink himalayan), powdered bonito, green onions, sliced, white miso (mellow paste organic), coconut milk, panang curry paste (red ), thai red chili peppers (whole , do not cut), fresh galangal root (finely grated ), kaffir lime leaves (small), stalk lemongrass (fine minced ), shiitake mushrooms (fresh ), straw mushrooms (only if you cant find fresh), fresh lime juice (half of 1 juicy lime), raw brown sugar, butter (to poach the quail eggs in), fresh udon noodles, fresh cilantro (de-stemmed, leaves only ), quail eggs

chicken , cut into bite sized pieces, coconut milk, chopped garlic, panang curry paste, fish sauce, sugar, kaffir lime leaves, shredded, basil leaves, finely shredded

canola oil, sliced chicken breast, shrimp, red curry paste, coconut milk, kaffir lime leaf (sliced ), thai basil, chopped, ground cumin, ground coriander, fish sauce, crunchy peanut butter, sugar, bruised thai chili pepper, frozen peas, sliced green pepper

olive oil, chopped shallots, grated peeled ginger, garlic cloves, finely chopped, organic peanut butter, turmeric, ground cumin, hot chili paste (such as sambal oelek), water, organic light coconut milk, kaffir lime leaves or 3 tbsp fresh lime juice and 1 1/2 tsp finely grated lime peel, golden brown sugar, organic firm tofu, drained , cut into 1-inch cubes 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium), thick slices peeled carrots (about 3 medium), red bell pepper , cut into 3/4-inch pieces

vegetable oil, shallots, thinly sliced, chopped peeled ginger, canned unsweetened coconut milk, divided, more) vegetable stock, fresh or frozen kaffir lime leaves, dried chiles de arbol, kabocha squash, cut into 8 wedges, seeded , or 2 acorn squash, quartered, seeded, carrots, peeled , cut on a diagonal into 1/2 slices, red bell peppers, cut into 1/2 squares, liquid tamarind concentrate or 2 tbsp tamarind paste mixed with 2 tbsp water, sliced fresh basil, divided, fish sauce (such as nam pla or nuoc nam), fresh lime juice, firm tofu, drained, patted dry, cut into 1 cubes, kosher salt, chopped peanuts, steamed jasmine rice

maesri panang curry paste , 4 oz can, coconut milk , aroy-d brand preferred, fresh lemongrass , stalk rough chopped, palm sugar, grated, fresh garlic cloves, smashed, whole dried cardamom pods, smashed, fresh lime juice, fish sauce, fresh kaffir lime leaves, all-purpose flour, cornstarch, maseri curry paste, fine chopped fresh kaffir lime leaves, fine salt, palm sugar, grated, ice cold ginger ale, very large butterflied fresh shrimp, peeled and deveined tail on, chinese eggplants , cut into 1 1/2 inch by 1/4 inch sticks, cornstarch , for dusting of shrimp and eggplant, peanut oil (for frying ), fresh cilantro stem (to garnish ), fresh kaffir lime leaves , chiffonade paper thin for garnish

ground turkey, panang curry paste , adjust the heat by decreasing the amount of paste (i use the maesri brand in the pink can), coconut milk, fish sauce, red bell peppers, bamboo shoot, sliced, potatoes , halved lengthwise and sliced, kaffir lime leaves , thick rib in the center removed and sliced thin, cilantro , to taste (optional), thai basil , to taste (optional)

coconut milk, fish sauce, sugar, kaffir lime leaves, oil, panang curry paste (use only 1 tbsp. or less for less heat ), beef sirloin, sliced thinly, green pepper, sliced, red pepper, sliced, onion, sliced, roasted peanuts, chopped fine (or cashews)