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Thai
Chili-Basil Larb with Fish Sauce
Deeply satisfying Larb with Fish Sauce, weeknight-fast but never a compromise.
Thai
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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Our Panang Curry leans on fish sauce and patience: the kind of plate you make on a quiet evening, then finished with Thai Basil.
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Our Tom Kha leans on fish sauce and patience: rich without ever feeling heavy, then finished in Coconut Milk.