Kerri made Panang Curry, the least spicy curry.
The ingredients were:
- 5 dried chillies, seeded and soaked
- 10 cloves garlic, finely chopped
- 3 shallots, finely chopped
- 1 tbsp lemongrass, finely chopped
- 1 tsp galangal, finely chopped
- 1 tsp coriander root, chopped.
- 1/2 tsp kaffir lime rind, finely chopped.
- 1 tbsp peanuts, roasted and ground
- 1/2 tsp salt
- 1 stp shrimp paste
This is Kerri doing the fine chopping.
And then she ground the whole mess with a mortar and pestle.
After making the paste we had to decide how spicy we wanted our curry. Elementary school, high school or University level.
Kerri answered “newborn”.
So she gave me the tiny daub on the left. Matt’s is on the right with much more of the spicier red curry paste.
Then it was heated in a wok with 1 cup coconut cream, 100g chicken breast 1 tbsp pea eggplant, 2 tsp palm sugar and 2 tbsp fish sauce.
And then some other stuff was thrown on top for garnish.
It tastes like spicy coconut milk. The only way to make it worse would be to add chocolate.
So Matt got double curry.
