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Thai
Tamarind Larb in Coconut Milk
Deeply satisfying Larb in Coconut Milk, bright with acid and fresh herbs.
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Free recipe
Lemongrass Panang Curry and Fresh Herbs
Our Panang Curry leans on fish sauce and patience: deeply savory and worth the wait, then finished and Fresh Herbs.
Ingredients
What you'll need
- 1 lb panang curry
- 4 oz fish sauce
- 1/4 cup lime
- 2 tbsp garlic
- 1 cup Thai chiles
- 3 cloves palm sugar
- 1 tsp fresh cilantro
- to taste a squeeze of citrus
Method
Step by step
- Bloom the whole and ground spices in hot oil until they smell toasty.
- Add the onion base and cook it down slowly until jammy and deeply colored.
- Stir in the panang curry and liquid, then simmer gently so the flavors marry.
- Finish with cream or fresh herbs, check the seasoning, and serve with rice or bread.
Keep cooking
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