PANANG CURRY ANOTHER GOLD MEDAL WINNING RECIPE

Gorgeously outstanding gold medal winning Thai curry, this is my new best friend!  Making your own fresh curry paste is the key to why all authentic curries tastes soooooo good, it only takes five minutes to make the curry paste, which will make enough for three curries and can be kept in the fridge for a couple of weeks.  I find the gentle pounding of ingredients in a pestle and mortar rather therapeutic and seeing all the ingredients transform into a wonderful automatic paste that promises a great curry to come.

Prep time 20 minutes / Cooking un-attended  2 hrs / Serving time 5 minutes

Ingredients

(makes enough for 3 curries)

The Curry Paste

2 shallots fine chopped

3 " fresh turmeric grated or 1 tsp ground

10 cardamom pods seeds only

1 tbsp dried chillies

2 tbsp coriander seeds

2 tbsp cumin seeds

1 tsp fennel seeds

1 tsp shrimp paste

10 kaffir lime leaves

2 tsp chopped galangal

2 sticks lemon grass fine chopped

5 garlic cloves

3 tbsp fish sauce

1 tbsp coconut oil

1/2 tsp Himalayan salt

You need a deep saucepan/casserole dish with a lid, heat to a medium heat, add the coconut oil, dried chillies, coriander, cumin and fennel seeds and gently fry for a couple of minutes to release their oils and flavours, place them in a spice grinder or pestle and mortar along with the cardamom seeds and grind, place in your pestle and mortar along with the rest of the ingredients and gently pound to a gorgeous smooth paste, divide in to three and place two parts in a air tight glass jar in the fridge for a couple of weeks or in the freezer for longer storage.  My paste won't last the week!

Ingredients

(serves 2)

1 tbsp coconut oil

500g leg of lamb chopped into chunks

500ml lamb or beef stock

6 kaffir lime leaves

2 tbsp green brined peppercorns or

(2 stems fresh if you can find them)

2 red chillis halved long ways

300ml fresh coconut milk

4 tomatoes skinned and roughly chopped

1 red pepper deseeded and finely chopped

2 tbsp fresh coriander

2 portions steamed rice to serve with

Heat your already used pan hot, add the coconut oil and lamb, brown off all over, add the curry paste, stir to cover all the meat and fry for a minute, reduce to a low heat and add the stock, chillies, green peppercorns and lime leaves, cover and leave to gently bubble away for two hours, if you want to cook in the oven then around 140 degrees.  

Fifteen minutes before you are ready to serve add the tomatoes, coconut milk, turn up the heat a little to reduce the consistency, you want a medium curry sauce, sprinkle with the fresh coriander and serve with steamed rice and enjoy.