By The Thai Experience
A firm favourite with our guests, with many claiming this to be the best panang curry on the island, our home made curry is amazing when combined with either pork or tofu.
Dried roasted chili (big)
Dried roasted chili (small)
1. Soak all the chillies in water for an hour then remove the seeds and place on a paper towel to soak any excess moisture.
2. Roast coriander seeds and cumin seeds in a frying pan over low heat until brown, then leave to cool for a few minutes. Once cool place seeds and black pepper into the pestle and mortar and grind until it is a powder, then place into a bowl.
3. Now that the chillies are dry enough place them into the pestle and mortar with the salt and grind until it is a paste, slowly adding the garlic, shallots, lemongrass and galangal.
4. Once everything is a paste, add the powdered seeds and shrimp paste and bash until it is thoroughly mixed.
Hints: Do not roast coriander seeds and cumin seeds together as they do not get roasted at the same amount of time. Also chopped your lemongrass and galangal small so they are easier to turn into a paste
Marinated Pork Collar
Light soy sauce
1 leaf and stem from a large root
1 piece (500-700 gms)
1. Chop garlic and coriander together and mix with all the ingredients in a bowl and marinate the pork overnight.
2. Once the pork has been marinated, cook on a grill until the outside is charred, brushing the pork with the marinate every 5 minutes or so
3. When pork is charred on all sides, set it away from the coal and close the lid of the grill to smoke the pork and continue the cooking process without burning the outside. Opening the lid every 10-15 minutes to brush the pork with the marinate. Do this for roughly 1 hour
1. Add a little oil in a frying pan on medium heat and add a tablespoon of the panang curry paste.
2. Gently fry for a minute or 2 stirring occasionally then add half a tablespoon of palm sugar. Once melted into the curry paste, add a tablespoon of fish sauce.
3. Cook off the fish sauce for about 10 seconds then add in half of the coconut cream a little at a time, stirring the cream into the curry paste. Gently simmer until the coconut cream splits from the coconut oil and reduces almost into a thick paste then add the rest of the coconut cream and cook until thickens
4. During this time slice the pork into thin slices and add into the curry along with the thinly sliced lime leaves. Coat the pork with the curry paste and enjoy
Vegetarian option: Replace fish sauce with soy sauce, and the marinated pork with sliced tofu that has been marinated for 15 mins in soy sauce, garlic and ginger. Seal the tofu on both sides in the pan and add to the curry.