Panang

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Panang – Thai Red Curry

Copyrighted 2013 by New Era Healthy Eating All Rights Reserved

Serves 6

This is one of my all time favorite recipes. The fragrance that arises from the spices, the contrasting colors, and the rich texture of the coconut on the tongue provides a multi-sensory experience. This is my comfort food! The coconut red curry is a great base for any type of meat or fermented soy product you would like to throw in for protein. I like to make the coconut soup base and throw in meat as I need it, for example, a half cup of cooked frozen baby shrimp put on the bottom of a bowl, and then ladle hot Panang on top. The hot soup defrosts the shrimp in a flash. Or maybe, stir-fried chicken/beef, pot roast, or maybe oven roasted chicken thighs thrown in whole. Easy!

Authentic Thai seasoning is what makes the dish, Galangal, Kaffir Lime Leaves, and Red Curry Paste.

Like what you see? The full recipe is now only available in my New Era Healthy Eating Cookbook. Here is the link to check out the cookbookHad you been an early subscriber, you would have received this recipe long ago when I was first developing it.  Sign up and then you never miss out on exclusive recipes delivered directly to your email box, or private Q&A’s, giveaways, blog post notices, and more! There is no cost to join.

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