Panang Paste ?

Question

I've been looking in all the international shops for this product. Does anyone know an online source that doesn't charge an arm and a leg for shipping?

Answer 1

Taste of Thai makes Panang Curry paste that you can find almost everywhere, I am not sure where you are located but these are some good online websites for thai products:

http://grocerythai.com/thai-curry-c-43.html?OVRAW=panang%20curry%20paste%2C%20online&OVKEY=thai%20curry&OVMTC=advanced

http://importfood.com/

http://www.templeofthai.com/food/fresh_curry_paste/panangnittaya-2141040253.php

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Panang Curry Paste

Ingredients:

6 dried thaired chili peppers
1/4 tsp fennel seeds
1 tsp coriander seeds
1/4 tsp mace
1 lemongrass stalk (or 1 tsp dried lemongrass)
1 tsp fresh lime zest
1 ts Galangal, fresh
3 md Shallots, peeled & chopped
5 Garlic cloves, chopped

Method:

Cut the chili peppers into small pieces & soak in cold water for 15 minutes. Separate the seeds & discard them. In a dry skillet, toast the the fennel, coriander & mace over a very low flame for 5 minutes. Put all of the ingredients in a mortar or food processor & blend to a thick red-brown paste, adding drops of cold water to get the right consistency. Store in a tightly covered container in the refrigerator until ready to use. * If using dried galanga, soak for 15 minutes Makes 1/2 cup.

Pojanee Vatanapan's "Thai Cookbook"
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Panang Chicken Curry

Ingredients

panang curry paste 1/2 cup
kaffir lime leaves 8
coconut milk 6 cups
chicken breast 4 sliced thin into strips
sweet basil (fresh) 1/2 cup with stems
fish sauce 2 tsps (nam pla)
sugar 1 tsp
tamarind (paste) 1 Tbsp
brown onion 1/2 sliced thin
red bell pepper 1/2 sliced thin

Directions:

In medium saucepan, heat 3 tbsp. of coconut milk over medium heat.

Stir in curry paste and lime leaves. Stir-fry for about 30 seconds until the paste starts to brown.

Stir in the remaining coconut milk into the curry paste.

Increase the heat to a boil. Allow to boil for about 5 to 10 minutes or until the curry reduces about a 1/4.

Reduce to a simmer.

Add the chicken, basil leaves, onion, fish sauce, tamarind paste and sugar. Let simmer for about 20 minutes.

Garnish with red bell pepper slices.

Apply this recipe to any type of curry you like. If you like your food really spicy, try adding dried chile or whole fresh chile's. Get as creative as you want! Curry is a simple hearty dish; get as simple or complex with it as you want. As always, practice makes perfect.

Answer 2

it's easy to make it. try to find in your local grocery international isel too. if you can't find it then just buy the scratch ingred. to make it. better to make from scratch. you will need:
choice of meat, onion, garlic, turmic powder, ground chili, ginger, galanga, kaffier lime leaves, lemongrass, coconut milk, fish sauce and salt.

sautee about 1 med onion cut thinly and garlic. add all other ingred. except coconut milk and cook. after meat is done pour some coconut milk and continue cooking for about 15-20 min more. sprinkle some thai basil over curry and serve with rice.