Been a bit quite on the blog front as we’ve been off enjoying some sunshine in Phuket Thailand. We rode elephants, visited tropical islands, enjoyed Thai food and did a Thai cooking class.
The cooking class was the one I blogged about here. I wasn’t too sure about blogging about cooking in Thailand again. But well one doesn’t go to Thailand everyday and we did cook new dishes.
Instead of describing all the dishes I’ll give you a recipe for a curry we made. Panaeng Curry (Penang Curry). We made it all form scratch including the paste. It’s not hard at all, and while we used a mortar pestle I’m sure you could use a food processor.
It’s not a hot curry, but you can adjust it by adding or reducing the amount of chilli
Panaeng Curry with pork (penang Curry) recipe adapted from Phuket Thai Cookery School serves 2
Panaeng Curry Paste
5 black peppercorns
2 tsp coriander seeds, roasted
1 tsp cumin seeds, roasted
6 dried chilli soaked 15 mins (adjust if you want less spicy)
1 tsp galangal finely chopped (should be able to get this from Asian grocers)
1 tbsp lemongrass finely chopped
1 tsp coriander root, finely chopped
1 tsp kafir lime peel chopped ( I think this one might be hard to source some maybe just use normal lime peel)
1 tbsp roasted peanuts
1 tbsp garlic chopped
1 tbsp shallots chopped
1 tsp shrimp paste
1 tsp fresh turmeric (optional & available form Asian grocers)
pound the spices together in mortar and pestle, then add in other ingredients. Pound until a smooth paste is formed (could use a food processor if you don’t have a mortar and pestle).
2 tbsp Panaeng Curry paste
1 cup + 2 tbsp coconut cream
3/4 cup pork fillet (or chicken, beef, whatever takes your fancy)
1 tbsp palm sugar
1 tbsp fish sauce
4 kafir lime leaves
1 long chili chopped for garnish
Heat 2 tbsp of coconut cream in saucepan with a bit of oil, add in curry paste. Fry until fragrant. Add a little bit more coconut cream, you don’t want it saucy, but not pasty somewhere in between.
Add Pork fry until pork is sealed.
Add rest of coconut cream.
Season with palm sugar, fish sauce and kafir lime leaves.
Serve with rice