HOW TO MAKE PANANG CURRY

 

INGREDIENTS:

350 grams of shrimp, clean

75 g frozen peas

6 sheets of lime leaves, finely sliced, for sprinkling

2 tbsp cooking oil, for sauteing

1 stalk Lemongrass, white part extract, memarkan

1/2 cm galangal, memarkan

2 tsp coriander root, chopped

750 ml thick coconut milk

1 tsp grated lemon rind

1 tbsp fish sauce

2 tsp brown sugar, shaved

1 tsp salt

SUBTLE SEASONING:

5 dried chilies, seeded

2 cloves garlic

4 grains of red onion

1 tbsp ebi, soak in hot water

1/2 tsp pepper

HOW TO MAKE PANANG CURRY (THAI):

1. Preheat cooking oil, sauté Lemongrass, galangal and coriander root spice, subtle until aromatic.

2. Tuangi coconut milk and add the lemon rind, fish sauce, brown sugar, salt and stir in shrimp.

3. Cook until thick and oily. Add the peas and sliced lime leaves. Lift.

4. serve while warm.