I love the way a recipe can get passed a long, it leads to foods sweeping an entire region (sometimes an entire country) in the blink of an eye.
Phanaeng curry originates from the Phanaeng Islands which are part of Malaysia.
I won’t be posting the recipe here, you’ll have to click the link above and visit Hannah’s blog to find it.
When Hannah passed the recipe on to me, she recommend Aroy D curry paste and canned coconut milk of the same brand.
This was a great dish, and my first attempt at making my own Thai food (which I love to eat). I think that I could clean up my methods, now that I know how to make it, and end up with something a little more refined. Overall I loved it, but I would warn that if you have a sensitivity to spicy food the Aroy D paste is a little bit on the spicy side. Make sure you prescribe a tall glass of milk! Thanks HANNAH!