Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. You can easily spice up the curry itself with other ingredients, but traditionally, Panang curry paste is on the milder end of the scale, depending on the dried chilies used to make it. This curry paste is ideal for any protein, including chicken, pork, lamb, beef, shrimp or any seafood! It’s also great with vegetarian versions. Consider eggplant, portobello mushrooms, or others. Feel free to include your favorite! Thin with water. Thin with a teaspoon of water, if needed. Use as desired. Boom! Done! Easy to make, isn’t it? Just gather up your ingredients and grind it up. Your Panang curry paste is ready to enjoy.
Hot Thai Kitchen Cookbook, by Pailin Chongchitnant (affiliate link, my friends!) - “Demystifying Thai Cuisine with Authentic Recipes to Make at Home”. It is filled with great recipes and I have learned quite a bit about Thai ingredients and the structure of building Thai curries. 101 Thai Dishes You Need to Cook Before You Die: The Essential Recipes, Techniques and Ingredients of Thailand, by Jet Tila and Tad Weyland Fukomoto (affiliate link, my friends!)
