Panang Curry Sauce

Some people start sweating at the mere mention of Thai food. My cheeks get hot every time I think of the spicy cuisine and that’s a good thing. I feel like Pavlov’s dog when he hears a bell, but the wonderful spices and flavors of Thai cooking cause a reflex that sends me salivating and dreaming of curry, specifically Panang curry. It’s a bit more approachable than the other varieties you’ll find on the menu; sweeter and nuttier than red curry.

This version comes from Thaifusions in Seattle, WA. It's made from a classic mix of coconut milk, garlic, shallot, shrimp paste, fish sauce, and herbs and spices like Thai basil, Makrut lime leaf, lemongrass, galangal, chili pepper, and cayenne. It’s spicy, sure, but also rich and warm and cozy and very satisfying. Slow cook your favorite meats or veggies in this curry, serve over rice. Let the warmth fill you up.