Other
Panang Curry Paste
A Thai curry paste of dried red chilli, lemongrass, galangal, garlic, shallot, and shrimp paste, with a pronounced peanut note and less brine than a red curry paste.
Origin
A central Thai curry paste.
Flavour
Rich, mildly hot, and nutty.
How to use it
Fry it in coconut cream until fragrant, then add meat and a little liquid. It is usually drier and thicker than a red curry.
Storage
Refrigerate the jar, or freeze portions.
Recipes using it
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