Thai Cooking Bangkok Reciepe Panaeng Moo Curry!

I love Thai food and espically love Penang curry which is a dry red curry that i first had in Cambodia in Siem Reap hotel in Angkokr Wat years ago. This Thai Cooking recipie comes from the Isan House Thai Cooking school in Bangkok. I have to confes the main reason I am sticking it here on the blog is so I can find it when I get to Aspen Co to drive Asepn airport limousines around Colorado.


Here.u r ! Panaeng Moo reciepe " Dry pork curry " 250 g. can be pork or beef, cut in to stirips .31/2 tablespoons panaeng curry paste. 1/2 cup of coconut cream.1 cup of coconut milk. 2 tablespoons fish sauce or to taste. 1 tablespoon palm sugar or to taste. 1 tablespoon ground roasted peanuts or with out it. 5 kaffir lime leaves, torn in half. 2 large red chilly, thinly sliced. Heat coconut cream until some of the oil surfaces, then add the curry paste and slowly bring to the boil, stirring constantly.Put in pork strips and cook 3 minutes add remaing coconut milk than the rest of ingredients except for kaffir lime leaves , chilly, stir well and simmer until the meat is tender. Add the kaffir lime leaves ,chilli and remove from the heat ,serve with steamed rice.Helpful hints; Coconut cream is the thick coconut milk and coconut milk is obtained by adding more water but not to thin milks.The spicy come from the panaeng paste so, if you dont want to spicy ! you can put it less or more ! goodluck...