Comments on: Panang Curry http://www.realthairecipes.com/recipes/panang-curry/ Authentic Thai Recipes from Thailand Sun, 05 Sep 2010 04:36:42 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: cee http://www.realthairecipes.com/recipes/panang-curry/comment-page-1/#comment-548 cee Wed, 04 Aug 2010 03:14:17 +0000 http://www.realthairecipes.com/soups-curries/panang-curry/#comment-548 <p>David -</p> <p>Are your chilies red in color when you start? Is the paste red before frying? Perhaps you're overcooking the paste when you fry it? </p> David -

Are your chilies red in color when you start? Is the paste red before frying? Perhaps you’re overcooking the paste when you fry it? 

]]> By: cee http://www.realthairecipes.com/recipes/panang-curry/comment-page-1/#comment-547 cee Wed, 04 Aug 2010 03:13:24 +0000 http://www.realthairecipes.com/soups-curries/panang-curry/#comment-547 <p>Alexis -</p> <p>No worries! You put it in at the end, around the same time you add the palm sugar and lime leaves. Enjoy!</p> Alexis -

No worries! You put it in at the end, around the same time you add the palm sugar and lime leaves. Enjoy!

]]> By: cee http://www.realthairecipes.com/recipes/panang-curry/comment-page-1/#comment-546 cee Wed, 04 Aug 2010 03:08:45 +0000 http://www.realthairecipes.com/soups-curries/panang-curry/#comment-546 <p>Alexis -</p> <p>This recipe uses both. Essentially coconut cream is the fat which rises to the top of the fresh coconut milk. You start with the cream due to it's higher fat content, and as it dries out keep adding the milk so it doesn't burn. If you're using canned, don't shake the can and skim the cream off the top to start.</p> Alexis -

This recipe uses both. Essentially coconut cream is the fat which rises to the top of the fresh coconut milk. You start with the cream due to it’s higher fat content, and as it dries out keep adding the milk so it doesn’t burn. If you’re using canned, don’t shake the can and skim the cream off the top to start.

]]> By: cee http://www.realthairecipes.com/recipes/panang-curry/comment-page-1/#comment-544 cee Wed, 04 Aug 2010 02:41:49 +0000 http://www.realthairecipes.com/soups-curries/panang-curry/#comment-544 <p>Kelly -</p> <p>Yes, feel free to double the recipe.</p> Kelly -

Yes, feel free to double the recipe.

]]> By: David http://www.realthairecipes.com/recipes/panang-curry/comment-page-1/#comment-524 David Thu, 24 Jun 2010 05:45:11 +0000 http://www.realthairecipes.com/soups-curries/panang-curry/#comment-524 Hi, great site and recipes. When ever I made red curries or panang I don't get the redness, it goes brown. Any ideas as I love it when the colour is correct. David Hi, great site and recipes. When ever I made red curries or panang I don’t get the redness, it goes brown. Any ideas as I love it when the colour is correct.

David

]]> By: Alexis http://www.realthairecipes.com/recipes/panang-curry/comment-page-1/#comment-523 Alexis Wed, 23 Jun 2010 20:16:24 +0000 http://www.realthairecipes.com/soups-curries/panang-curry/#comment-523 Also, where does the fish sauce come in? I do not see it in the recipe. Sorry, I'm new to Thai cooking and need specific instructions. :) Also, where does the fish sauce come in? I do not see it in the recipe. Sorry, I’m new to Thai cooking and need specific instructions. :)

]]> By: Alexis http://www.realthairecipes.com/recipes/panang-curry/comment-page-1/#comment-522 Alexis Wed, 23 Jun 2010 20:11:54 +0000 http://www.realthairecipes.com/soups-curries/panang-curry/#comment-522 The recipe ingredients list says coconut milk, but in the body of the recipe you call it coconut cream. Which is better to use? The recipe ingredients list says coconut milk, but in the body of the recipe you call it coconut cream. Which is better to use?

]]> By: Taylor http://www.realthairecipes.com/recipes/panang-curry/comment-page-1/#comment-519 Taylor Fri, 11 Jun 2010 19:24:40 +0000 http://www.realthairecipes.com/soups-curries/panang-curry/#comment-519 Hello, iv just made this curry and it tastes AMAZING !!! Thank you so much for sharing these Recipe's, The only thing i did not add was Cilantro but tastes just as nice without them THANKYOU !!!!!!!!!!!!! Taylor :o) xx Hello, iv just made this curry and it tastes AMAZING !!! Thank you so much for sharing these Recipe’s, The only thing i did not add was Cilantro but tastes just as nice without them

THANKYOU !!!!!!!!!!!!!

Taylor :o ) xx

]]> By: Kelly http://www.realthairecipes.com/recipes/panang-curry/comment-page-1/#comment-516 Kelly Thu, 03 Jun 2010 15:57:07 +0000 http://www.realthairecipes.com/soups-curries/panang-curry/#comment-516 Can you double the recipe and it turn out the same? I'm excited to try this but want to make sure I will have enough to serve! Can you double the recipe and it turn out the same? I’m excited to try this but want to make sure I will have enough to serve!

]]> By: garver http://www.realthairecipes.com/recipes/panang-curry/comment-page-1/#comment-478 garver Thu, 25 Mar 2010 15:13:51 +0000 http://www.realthairecipes.com/soups-curries/panang-curry/#comment-478 I just made this recently with firm tofu and it was wonderful. Instead of deep frying the tofu, I drained it, wrapped it in towels, and pressed out the moisture under an iron skillet for about half and hour. Then, after cutting up the tofu, I put it under the broiler on a cookie sheet lined with foil and with a light coat of cooking spray, for about 13-14 minutes, turning it once after about 7 minutes. That gave it a crispy, slightly golden exterior without having to deal with hot oil. I did add veggies, but on top of the curry, almost as a garnish: steamed red bell pepper slivers and julienned carrots, along with a few uncooked bean sprouts and Thai basil. I just made this recently with firm tofu and it was wonderful.

Instead of deep frying the tofu, I drained it, wrapped it in towels, and pressed out the moisture under an iron skillet for about half and hour. Then, after cutting up the tofu, I put it under the broiler on a cookie sheet lined with foil and with a light coat of cooking spray, for about 13-14 minutes, turning it once after about 7 minutes.

That gave it a crispy, slightly golden exterior without having to deal with hot oil.

I did add veggies, but on top of the curry, almost as a garnish: steamed red bell pepper slivers and julienned carrots, along with a few uncooked bean sprouts and Thai basil.

]]>