Thai Panang Fish Curry (Spicy)

Panang Fish Curry

Hello Whimsical Readers,

F~ To those of you who loves curries, raise your hand..Wohoo! I absolutely love curries even though my tongue has a limited spice tolerance. The good thing is, overtime your tongue learns to get use to the spiciness but don't eat things that are too spicy too often as they can destroy your tastebuds.

So, this week I'm making Panang/ Phanaeng Curry, it is a dry type of curry and it's something from my neighbour, Thailand. Home to some seriously spicy mini chilies, you don't want to mess with these guys, its the small chilies that are the killer. But not to worry, i can't handle that much either so this recipe isn't gonna make to running for water. Chicken, beef and fish are the more suitable meats for these types of curries which contains coconut milk in it. Although beef is more popularly used for this curry, I would really recommend trying fish for this dish. It's GOOD.

Ingredients: Serves 4
100 gram Panang Curry Paste
600 ml Coconut Milk/ Santan
500 gram Pangasuis Fish (approx. 2x2 inch pieces)
2 Tbsp Fish Sauce
2 Tsp Palm Sugar
1-2 Fresh Chili (sliced)
5 medium Kaffir Lime Leaves
1 Lemongrass (cut into half or 3-thirds)
Basil Leaves (garnish)
2 Tbsp Vegetable Oil
100 ml Water

Panang Curry Paste

Method:
1. As soon as your Vegetable Oil is heated, add the Panang Curry Paste into the pan/ wok under low to medium flame for a minute or so.
2. Pour in your Coconut Milk making sure you give it a good shake before. Let it cook for another couple minutes whilst stirring under medium high flame..
3. Add in the Fish or your meat of choice and cook it until it is almost done.
4. Lowering the flame to medium again, add the Fish Sauce, Palm Sugar, Lemongrass and the Water to the mix. Let it simmer for 10 minutes with the lid on.
5. If you prefer some sauce instead of a dry curry, you can add some more water (but not too much otherwise you will dilute the flavour and spiciness of the curry) Also add the Kaffir Leaves and the Chili.
6. Garnish with Basil Leaves and serve with steamed white rice.

Wow, typing this is making me hungry again, and I just ate not too long ago..Haha. So, enjoy this recipe.


Yours Truly,
The Whimsical Buddies

Thai-style Stir Fried Convolvulus Vege (Optional Spicy)

Thai-Styled Kang Kung

Hello Whimsical Readers,

F~ This week's dish is actually from a good friend of mine, it is a Thai styled Convolvulus vege. What a mouthful that name is, to be honest I didn't know the English name until recently because back home we use called it "Kang Kung" If you are still unsure which vegetable it is, I'll save you the trouble Googling and show you what it looks like before is it washed, cut, cooked and served on a plate.

I know quite a number of ways you can cook this vegetable but for now it will be the Thai styled. However just to satisfy your curiosity, "Kang Kung" can be made into clear vegetable soup or stir fried with a Southeast Asian shrimp paste called "Belacan". I'd love to explain more but that's for next time, now its Thai style, so on with the recipe.

Ingredients: Serves 2-3
1 Bundle Convolvulus/ Kang Kung
100 gram Beef (minced and marinated with 1 Tbsp Fish Sauce prior to cooking)
1 Tsp Garlic (minced)
2-3 small Dried Chili (thinly cut)
4-5 Tbsp Fish Sauce
2 Tsp Sugar
2-3 Tbsp Cooking Oil
Salt & Pepper (to taste)

Convolvulus/ Kang Kung/ Water Spinach

Method:
1. Heat up your Cooking Oil in the pan/ wok, then add Garlic and Beef.
2. Once cooked, remove the Beef and put it aside.
3. Reheat the same pan/wok and add Convolvulus/ Kang Kung neatly. Add some water and let it cook on medium high with the lid on for about 6-8 minutes.
4. When vegetable is soft, add fish sauce and sugar. Stir well.
5. Add Beef with vegetable and drop in the Dried Chili and let it cook for 1-2 minutes.
6. Serve hot.

Enjoy!


Yours Truly,
The Whimsical Buddies