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.
This recipe came to my by way of my little sister, Hannah.
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!
It looks delicious! I hope you were able to find the right brand of curry paste!
I got the right curry paste. Aroy D, right?