savingdogs
Queen Filksinger
- Joined
- Dec 2, 2009
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Here is the promised Panang sauce recipe.
1 - 4oz. can Maesri brand Panang Curry Paste. The Red Curry will work but it's not as good and definitely avoid the yellow and green as they are not very hot.
3 to 5 - 13.9oz cans of Savoy brand Coconut Creme or Coconut Milk. I use 3 cans of of the Coconut Creme. This makes for a very thick and rich sauce with 5+ stars of heat. Use more cans of cream/milk for a milder sauce. Adjust ratio of creme to mlik to obtain desired thickness. Make sure you shake Coconut Creme well before opening cans. It tends to separate on the shelf and then it's a pain to get it all out of the can.
1 - bunch/bag of Thai Basil, chopped. This can be adjusted to taste.
2 - 3 Tablespoons of Fish Sauce. I use about 2-1/2 with 3 cans of Creme. I like the distinctive Thai flavor it adds but your mileage may vary. So you may want to start with 2. Use more accordingly if you use more cream/milk.
3 - Lime leaves. Throw in an extra for the milder variations of this recipe.
1 - bunch of Cilantro, chopped.
Combine all ingredients except Cilantro in a sauce pan. Stir frequently until it comes to a boil. Reduce heat and simmer on low for 20 minutes. Fish out the lime leaves. Stir in Cilantro. Serve over vegetables or rice or noodles or pretty much anything. Can be refrigerated or frozen for future use.
Side note from me:
I have also used the Savoy Coconut Milk as an ingredient in soups that have come out excellent. One can of the coconut milk, a large container of chicken broth and a can of pumpkin (plain). I added to this powdered curry powder and a variety of spices on hand, sauteed onions and garlic and I threw in a little shrimp, but if you were going vegan you could really use that base and add your ingredient de jour.
One of the best soups I have made!
1 - 4oz. can Maesri brand Panang Curry Paste. The Red Curry will work but it's not as good and definitely avoid the yellow and green as they are not very hot.
3 to 5 - 13.9oz cans of Savoy brand Coconut Creme or Coconut Milk. I use 3 cans of of the Coconut Creme. This makes for a very thick and rich sauce with 5+ stars of heat. Use more cans of cream/milk for a milder sauce. Adjust ratio of creme to mlik to obtain desired thickness. Make sure you shake Coconut Creme well before opening cans. It tends to separate on the shelf and then it's a pain to get it all out of the can.
1 - bunch/bag of Thai Basil, chopped. This can be adjusted to taste.
2 - 3 Tablespoons of Fish Sauce. I use about 2-1/2 with 3 cans of Creme. I like the distinctive Thai flavor it adds but your mileage may vary. So you may want to start with 2. Use more accordingly if you use more cream/milk.
3 - Lime leaves. Throw in an extra for the milder variations of this recipe.
1 - bunch of Cilantro, chopped.
Combine all ingredients except Cilantro in a sauce pan. Stir frequently until it comes to a boil. Reduce heat and simmer on low for 20 minutes. Fish out the lime leaves. Stir in Cilantro. Serve over vegetables or rice or noodles or pretty much anything. Can be refrigerated or frozen for future use.
Side note from me:
I have also used the Savoy Coconut Milk as an ingredient in soups that have come out excellent. One can of the coconut milk, a large container of chicken broth and a can of pumpkin (plain). I added to this powdered curry powder and a variety of spices on hand, sauteed onions and garlic and I threw in a little shrimp, but if you were going vegan you could really use that base and add your ingredient de jour.
One of the best soups I have made!
One tip I have for you though; When you have saved up enough don't be tempted to buy huge packets of herbs & spices as they loose their potency very fast. Try to store them in dark air-tight containers or in the deep-freeze in zip-loc plastic bags. As mine get older I add them to my chickens' food & replace with new. They benefit from this pick-me-up as I do....!! 
