California Farm Panang Basmati Dinner

Name: California Farm Panang Basmati Dinner
Total time: 3600 s
Yield: 4 people
Cuisine: American
Ingredients: 1 cup white basmati rice; Half a teaspoon salt; 1 large can of coconut cream; 1 Tbs panang curry paste (thank you Thai Chef Pearl!) made fresh with fresh and dry peppers, peanut oil, shallot, garlic, makrut lime leaves, coriander, lemongrass, galangal, trassi, seroendeng; 1 pound pork or chicken, slivered; 4 makrut leaves; Small carrot, thinly chopped rounds; Green pepper, slivered; Tablespoon palm sugar; Large can coconut cream $2.50, cup basmati rice 25 cents, pound pork or chicken $1.50, veggies 50 cents, home made panang paste 50 cents, $5.50 for four, $1.37 per dinner

Hobby Horseman @HobbyHorseman

California, United States

Make your own fresh Royal Thai Panang Curry Paste from scratch, serve over basmati rice with local fresh california farm ingredients

Hobby Horseman @HobbyHorseman

California, United States

Make your own fresh Royal Thai Panang Curry Paste from scratch, serve over basmati rice with local fresh california farm ingredients

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Ingredients

1 hour

4 people

1 cupwhite basmati rice
Halfa teaspoon salt
1large can of coconut cream
1 Tbspanang curry paste (thank you Thai Chef Pearl!) made fresh with fresh and dry peppers, peanut oil, shallot, garlic, makrut lime leaves, coriander, lemongrass, galangal, trassi, seroendeng
1 poundpork or chicken, slivered
4makrut leaves
Small carrot, thinly chopped rounds
Green pepper, slivered
Tablespoonpalm sugar
Cost
Large can coconut cream $2.50, cup basmati rice 25 cents, pound pork or chicken $1.50, veggies 50 cents, home made panang paste 50 cents, $5.50 for four, $1.37 per dinner

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Steps

1 hour

1

Boil 2 cups water with 1/2 tsp salt, add cup of rice, return to boil, cover and turn off. Let sit an hour.
2

Make panang curry paste: make paste in food processor of Tsp shrimp paste, 5 large dry thai peppers, 3 small dry red peppers, 4 makrut lime leaves, 3 Tbs peanut oil, 3 Tbs water, Tsp roasted peanut, 2 Tbs shallot, 2 Tbs garlic, tsp coriander seeds, 2 tsp coriander root, 2 tsp galangal, 2 tsp lemongrass. Roast in wok. Keep in jar.
Stir fry 1 Tbs panang curry paste in tablespoon of peanut oil. When fragrant, add cup of coconut cream, bring to boil.
3

Add slivered meat, bring back to boil. Add crushed Makrut leaves. Add tablespoon palm sugar. Add remainder of coconut cream, slivered carrots, green pepper, can of water, simmer half an hour till thick. Serve over rice. Enjoy!
4

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Hobby Horseman @HobbyHorseman

on June 03, 2021 21:27

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.