Thai Recipes
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| Ingredients |
| 1 |
Onion ( small, peeled and sliced) |
1 |
| 2 |
Tomato paste |
4 tablespoon |
| 3 |
Galangal
you can also use ginger if unavailable |
1 tablespoon |
| 4 |
Coriander powder |
1 +1/2 tablespoons |
| 5 |
Kaffir lime leaf |
2 |
| 6 |
Shrimp paste [ skip if vegetarian] |
1 tablespoon |
| 7 |
Fish sauce [soy sauce for Vegetarians] |
2 tablespoons |
| 8 |
Garlic cloves, chopped |
3 |
| 9 |
Cumin powder |
1 tablespoon |
| 10 |
Paprika |
1 tablespoon |
| 11 |
Cinnamon powder |
1/2 teaspoon |
| 12 |
Basil leaves (chopped) |
1 cup |
| 13 |
Thick coconut milk |
1 can |
| 14 |
Ground cloves |
1/4 teaspoon |
| 15 |
Lime juice |
of 1 lime |
| 16 |
Dark soy sauce |
1 teaspoon |
| 17 |
Nutmeg powder |
1/4 teaspoon |
| 18 |
Turmeric powder |
1/2 teaspoon |
| 19 |
Red chili powder |
2 tablespoons |
| Method |
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Except the basil leaves, put all ingredients in a food processor and blend
to a thick paste, stir in the basil leaves and refrigerate.
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| Introduction
of the dish |
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It is very similar to red curry paste. The only difference is
that the Panang version have the flavors from distant places- Malaysia
[Panang is the state in northern Malaysia], Burma and India.
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