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Hot and Sour Larb and Bird's Eye Chili
A Hot and Sour Larb, rich without ever feeling heavy, and served and Bird's Eye Chili.
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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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