Thai style- Panang Curry!

Guitarman-S.T- · 10-15-2009, 05:27 PM

Well tonight's the night.. PICTURE TIME! As i prepare to dish up.. Chicken Panang?.... lol Sounds odd, but i had some so i thought id use it up and see what happens Enjoy

Guitarman-S.T- · 10-15-2009, 06:24 PM

Here it goes...

Panang!

What you need to get it started, First off maybe some have the question What are Kaffir Lime leaves? In there whole, fresh form this is what they look like, 2 leaves linked together, very neat, and they cannot be substituted after you taste the curry With them, The paste already has them, but not noticeable, so Kick it up!!!

Next, better get your Sticky rice ready ( Thai glutenous Sweet rice...) Its best to let it sit in water over night, Get your water to a simmer, toss the rice in your basket and cover ( this is the traditional Thai way, I am sure a rice cooker could work after soaking the rice, though i am not certain)

now the WHOLE Sha-Bang of ingredients

Guitarman-S.T- · 10-15-2009, 06:24 PM

-----
You ready for some action?

Pour half a can of Coconut milk in your pan,pot.wok, etc... Bring to a pretty wicked bubble and toss in your Curry Paste, work with it till it fully breaks up, Add the Fish sauce, Sugar, and wait till it thickens to the point where you can divide the liquid down the middle

------------

Guitarman-S.T- · 10-15-2009, 06:25 PM

Cut you meat ( I used chicken, not a great choice, but not the worst hehe )
I actually minced more fresh garlic and galangal and covered the meat with it, along with more fresh thai chili's.

Add to the pot, along with the rest of the Coconut milk. And be sure its at a LIGHTLIGHT Simmer, or the meat will be tough, If its a simmer and you give it time the outcome will be extremely tender =]

And now would also be a great time to toss in the Kaffir lime leaves that were thinly sliced earlier.

---------

Get that rice in your Rice holder ( haha Its not needed, but i go all out.. indeed )

.........

AND THATS ALL she' wrote, Enjoy

This has been another episode, of Cooking with the Guitar man

10-15-2009, 05:27 PM	#1
Guitarman-S.T- &amp;quot;ESP+ENGL&amp ;qu ot;-Brutal Join Date: Oct 2008 First Name: S.T Location: Austin, MN Posts: 1,133 Trading: (11)	Re: Thai style- Panang Curry! Well tonight's the night.. PICTURE TIME! As i prepare to dish up.. Chicken Panang?.... lol Sounds odd, but i had some so i thought id use it up and see what happens Enjoy __________________ www.Deathroned.com 09' "Beginning Our Reign!"

10-15-2009, 06:24 PM	#2
Guitarman-S.T- &amp;quot;ESP+ENGL&amp ;qu ot;-Brutal Join Date: Oct 2008 First Name: S.T Location: Austin, MN Posts: 1,133 Trading: (11)	Re: Thai style- Panang Curry! Here it goes... Panang! What you need to get it started, First off maybe some have the question What are Kaffir Lime leaves? In there whole, fresh form this is what they look like, 2 leaves linked together, very neat, and they cannot be substituted after you taste the curry With them, The paste already has them, but not noticeable, so Kick it up!!! Next, better get your Sticky rice ready ( Thai glutenous Sweet rice...) Its best to let it sit in water over night, Get your water to a simmer, toss the rice in your basket and cover ( this is the traditional Thai way, I am sure a rice cooker could work after soaking the rice, though i am not certain) now the WHOLE Sha-Bang of ingredients __________________ www.Deathroned.com 09' "Beginning Our Reign!"

10-15-2009, 06:24 PM	#3
Guitarman-S.T- &amp;quot;ESP+ENGL&amp ;qu ot;-Brutal Join Date: Oct 2008 First Name: S.T Location: Austin, MN Posts: 1,133 Trading: (11)	Re: Thai style- Panang Curry! ----- You ready for some action? Pour half a can of Coconut milk in your pan,pot.wok, etc... Bring to a pretty wicked bubble and toss in your Curry Paste, work with it till it fully breaks up, Add the Fish sauce, Sugar, and wait till it thickens to the point where you can divide the liquid down the middle ------------ __________________ www.Deathroned.com 09' "Beginning Our Reign!"

10-15-2009, 06:25 PM	#4
Guitarman-S.T- &amp;quot;ESP+ENGL&amp ;qu ot;-Brutal Join Date: Oct 2008 First Name: S.T Location: Austin, MN Posts: 1,133 Trading: (11)	Re: Thai style- Panang Curry! Cut you meat ( I used chicken, not a great choice, but not the worst hehe ) I actually minced more fresh garlic and galangal and covered the meat with it, along with more fresh thai chili's. Add to the pot, along with the rest of the Coconut milk. And be sure its at a LIGHTLIGHT Simmer, or the meat will be tough, If its a simmer and you give it time the outcome will be extremely tender =] And now would also be a great time to toss in the Kaffir lime leaves that were thinly sliced earlier. --------- Get that rice in your Rice holder ( haha Its not needed, but i go all out.. indeed ) ......... AND THATS ALL she' wrote, Enjoy This has been another episode, of Cooking with the Guitar man __________________ www.Deathroned.com 09' "Beginning Our Reign!"