Pensieri di un lunatico minore

Thai panang curry

Yesterday, I decided to try my hand at a panang curry. Thai food has always been one of my favorites, and I figured it was about time to start learning. The pieces/parts weren’t hard to find in the DC area—though they might be in some areas—and the technique is pretty simple. In order to justify all the effort, though, I made 2-3x the amount of curry paste as needed so that I can store it away for later. From what I’ve read, it’ll keep a very long time in the fridge, so it should survive the couple weeks I might allow it.

The taste? Excellent, actually. It was a good bit hotter than most restaurants make it, which is not surprising, but I found that the palm sugar cut down the heat to a level that felt very balanced. I have to admit, I ended up using a bit more fish sauce than the recipe called for, and made it with chicken and mushrooms, rather than the traditional beef. Still, yum!