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.

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