Recipe of Homemade California Farm Panang Curry dinner
Hey everyone, it is Louise, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Recipe of Favorite California Farm Panang Curry dinner. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from California Farm Panang Curry dinner, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Panang Curry dinner delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make California Farm Panang Curry dinner is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook California Farm Panang Curry dinner estimated approx 1 hour.
To get started with this particular recipe, we have to first prepare a few components. You can have California Farm Panang Curry dinner using 11 ingredients and 4 steps. Here is how you cook that.
Make your own fresh Royal Thai Panang Curry Paste from scratch, serve over basmati rice with local fresh california farm ingredients
Ingredients and spices that need to be Take to make California Farm Panang Curry dinner:
- 1 cup white basmati rice
- Half a teaspoon salt
- 1 large can of coconut cream
- 1 Tbs panang curry paste (thank you Thai Chef Pearl!) made fresh with fresh and dry peppers, peanut oil, shallot, garlic, makrut lime leaves, coriander, lemongrass, galangal, trassi, seroendeng
- 1 pound pork or chicken, slivered
- 4 keffir leaves
- Small carrot, thinly chopped rounds
- Green pepper, slivered
- Tablespoon palm sugar
- Cost
- Large can coconut cream $2.50, cup basmati rice 25 cents, pound pork or chicken $1.50, veggies 50 cents, home made panang paste 50 cents, $5.50 for four, $1.37 per dinner
Instructions to make California Farm Panang Curry dinner
- Boil 2 cups water with 1/2 tsp salt, add cup of rice, return to boil, cover and turn off. Let sit an hour.
- Make panang curry paste: make paste in food processor of Tsp shrimp paste, 5 large dry thai peppers, 3 small dry red peppers, 3 makrut lime leaves, 3 Tbs peanut oil, 3 Tbs water, Tsp roasted peanut, 2 Tbs shallot, 2 Tbs garlic, tsp coriander seeds, 2 tsp coriander root, 2 tsp galangal, 2 tsp lemongrass. Roast in wok. Keep in jar.
Stir fry 1 Tbs panang curry paste in tablespoon of peanut oil. When fragrant, add cup of coconut cream, bring to boil.
- Add slivered meat, bring back to boil. Add crushed keffir leaves. Add tablespoon palm sugar. Add remainder of coconut cream, slivered carrots, green pepper, can of water, simmer half an hour till thick. Serve over rice. Enjoy!
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