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Panang Curry Help [Jun. 24th, 2006|07:47 pm]
thai_cuisine

thai_cuisine

[marchenland]
Hi all.

I recently tried to make panang curry (my favorite type) using Mae Ploy brand curry paste. I've had great luck with their green curry paste, but the curry I made this time was missing something. It was plenty spicy-hot, but it had a huge flavor hole right in thbe middle.

Does anyone have any suggestions for what I should do to make it taste better?

Thanks!
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Comments:
[User Picture]From: jonparker
2006-06-25 10:09 am (UTC)
What recipe were you using? What was in it besides the curry paste?
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[User Picture]From: marchenland
2006-06-25 03:39 pm (UTC)
I was just using the generic recipe from the container -- so coconut milk, and there was some tofu and a few small veggies (carrots? I don't remember).

It's a pretty simple recipe, so that might be my problem.
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[User Picture]From: vorpal
2006-08-29 04:25 pm (UTC)
I've never had much luck making a good panaeng curry with prepackaged curry pastes. The flavour always comes out just a little bit wrong.

If you're game for making your own paste (which seems intimidating but isn't that hard if you have a food processor or blender and is unbelievably worth it), check out the panaeng recipe I concocted a few weeks back, which was so good:

http://ironchefseb.livejournal.com/10289.html
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