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    You are in: Home / Recipes / Thai Panang Curry (Gourmet Style ) Recipe
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    Thai Panang Curry (Gourmet Style )

    Thai Panang Curry (Gourmet Style ). Photo by ChefdelaGhetto

    1/1 Photo of Thai Panang Curry (Gourmet Style )

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    ChefdelaGhetto's Note:

    I was looking on here and didn't really see a Panang that I was used to eating from military overseas. This one is delicious and has a ton of different tastes. Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Meat

    Vegetables

    • 4 quarts water
    • 2 pinches sea salt
    • 2 1/2 ounces water chestnuts (sliced)
    • 2 1/2 ounces bamboo shoots (sliced)
    • 1/2 red bell pepper (cut into two 1 in. rings then cut into 6 pieces each)
    • 1/2 green bell pepper (do same as above)
    • 3 -4 ounces broccoli, crown (slice each flower once down middle)
    • 3 -4 ounces sugar snap peas (in pod)
    • 1/2-3/4 large carrot (sliced at diaganol about 1/4 in. each)
    • 1/2 white onion, cut into wedges and seperated
    • 3 1/2 ounces baby corn, cut into twos
    • 4 ounces of your favorite oriental mushrooms (I like Oyster,sliced, or Button,whole)
    • 1 -2 fresh jalapeno, your authentic thai heat (sliced)
    • 1 ounce fresh mint, finely chopped
    • 1 -2 ounce fresh Thai basil, if normal (finely chop 1 oz Basil with 1 oz Parsley)
    • 1 garlic clove (minced)
    • 1/2 tablespoon canola oil
    • 1/2 tablespoon peanut oil
    • 1 -2 lime wedge (served on the side)

    Directions:

    1. 1
      In 350 degree oven roast green and red peppers for 8-10 minute Set aside.
    2. 2
      Blanch in boiling water and salt first broccoli and carrot, then after a few minutes snap peas. Strain in cool water or ice water. Set aside.
    3. 3
      Mix oils and saute onion and jalapenos Until tan. Add garlic and mushrooms until onions brown. Set aside.
    4. 4
      Prepare sauce by adding all ingredients over medium heat and whisk together. After boil let simmer and stir occassionally.
    5. 5
      Saute all your meat ingredients and set aside.
    6. 6
      Mix all your preps into sauce, as well as shoots, chestnuts, and baby corn.
    7. 7
      When ready to serve, mix in Basil and Mint.
    8. 8
      Serve over Rice or I prefer Rice Noodle. You can also add a duck egg or a couple quail eggs (scrambled and dropped in boiling water for rice) and for noodle just scramble with noodles in pan or wok with a little oil. Serve with lime wedges and enjoy!
    9. 9
      (if you prefer more heat add more red chili I like mine to burn).

    Ratings & Reviews:

    • on January 20, 2009

      55

      He was right. This stuff was awesome. Great recipe for Panang! Thanx for sharing :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Thai Panang Curry (Gourmet Style )

    Serving Size: 1 (923 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 429.3
     
    Calories from Fat 259
    60%
    Total Fat 28.7 g
    44%
    Saturated Fat 15.1 g
    75%
    Cholesterol 46.1 mg
    15%
    Sodium 324.5 mg
    13%
    Total Carbohydrate 25.1 g
    8%
    Dietary Fiber 5.2 g
    21%
    Sugars 12.6 g
    50%
    Protein 21.6 g
    43%

    The following items or measurements are not included:

    red curry paste

    Chinese five spice powder

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