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Thai
Fragrant Larb and Bird's Eye Chili
Our Larb leans on fish sauce and patience: rich without ever feeling heavy, then finished and Bird's Eye Chili.
Thai
Free recipe
Fresh Panang Curry in Coconut Milk
Deeply satisfying Panang Curry in Coconut Milk, layered with warm, patient spice.
Ingredients
What you'll need
- 1 lb panang curry
- 1 medium fish sauce
- 1 lb lime
- a pinch garlic
- 4 oz Thai chiles
- 1/4 cup palm sugar
- 2 tbsp fresh cilantro
- to taste good finishing oil
Method
Step by step
- Toast the spices in a little oil until fragrant, watching so they do not scorch.
- Cook the onion, garlic and ginger low and slow until soft and sweet.
- Add the panang curry, then the liquid, and let it barely simmer to build depth.
- Round it out with a swirl of cream or a handful of cilantro before serving.
Keep cooking
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