Panang curry paste ingredients

* Chili peppers (5 large dried red, seeded and soaked)

* Galangal (a root) (1 tsp, sliced)

* Lemongrass (fresh - 1 tsp, sliced)

* Cilantro (roots or stems - 1 tsp, sliced)

* Garlic (1 clove, pressed)

* Shallots (5, sliced)

* Lime leaf (the rind - 12 leaves, sliced)

* Chili paste (optional, 1 Tbsp)

* Salt (sea salt - 1 tsp)

Panang curry paste - preparation

To make the panang curry paste, simply combine all the ingredients and pound with a mortar and pestle. You can also blend it all together in a food processor or blender.

The ingredients for our Panang curry recipe are as follows:

Ingredients

* Your choice of chicken, beef, pork, shrimp, or any other meat (or none)

* Rice (2 cups)

* Coconut milk (use light coconut milk if you prefer) (2 cans)

* Panang curry paste (1.5 Tbsp)

* Brown sugar (3 Tbsp)

* Fish sauce (2 Tbsp)

* Peas (1/2 cup)

* Lime leaves (for garnish)

* Some water (to thin out and make soupier, less thick)

Making your Panang curry

Making the rice - boiling rice is not the most difficult part. For those that want a quick and easy way to boil rice - simply combine 2 cups rice, 4 cups water, 1 tsp salt, and 2 tsp butter in a microwave safe container. Microwave on high for 5 minutes, and then on medium for 15 minutes. Note that the cooking time applies specifically to the portions. If you use less or more rice you'll need to adjust the cooking time accordingly. If you're unsure of the ratios to use, simply make two or more batches. If you're boiling your rice on the stove, pour the whole mixture into a pot, bring it to a boil, and then simmer for 20 minutes on low to medium heat.

Making the curry - Bring the coconut milk, curry paste, sugar, and fish sauce together in a pot, bring to a boil and let it boil for 5 minutes. Next, add your meat or fish (optional), peas and lime leaves and simmer for an additional ten minutes. Before you remove from heat, make sure the meat or fish is cooked all the way!Take the thickest piece, cut it in half, and verify that it's cooked all the way through. If you find that you've boiled down your curry too much - and it tastes too thick, salty and concentrated, add some water to thin it out.

Deep fried potato salad

  • 1 whole potato slices
  • 3 cup vegetable oil
  • 1 pack tofu slices
  • 1 whole lettuce
  • 1 whole cucumber slices
  • 1 cup bean sprout
  • 1 whole onion slices
  • 1 whole tomato slices
  • 1 egg

*To make the Salad sauce, simply combine all the ingredients and pound with a mortar and pestle. You can also blend it all together in a food processor or blender. The ingredients for our Salad sauce recipe are as follows:

Ingredients

  • 2 whole dried Chili peppers
  • ¼ tea table spoon Salt
  • 2 whole Pearl onion
  • Curry powder 1 tea spoon
  • ½ cup Peanut
  • Tamarind juice 1 table spoon
  • Coconut milk 4 tables spoon
  • 1 table spoon of peanut butter

When you're all done, remove everything from the heat, and fill a bow serve with salad