Thai Panang Curry (Gourmet Style )

Recipe by ChefdelaGhetto
READY IN: 45mins




  • In 350 degree oven roast green and red peppers for 8-10 minute Set aside.
  • 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.
  • Mix oils and saute onion and jalapenos Until tan. Add garlic and mushrooms until onions brown. Set aside.
  • Prepare sauce by adding all ingredients over medium heat and whisk together. After boil let simmer and stir occassionally.
  • Saute all your meat ingredients and set aside.
  • Mix all your preps into sauce, as well as shoots, chestnuts, and baby corn.
  • When ready to serve, mix in Basil and Mint.
  • 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!
  • (if you prefer more heat add more red chili I like mine to burn).