Panang

cumin seeds • coriander seeds • coconut milk (about 500 ml) • large dried red chilies • -inch piece cinnamon stick • shrimp paste • fried shallots • fried garlic • kaffir lime zest • sliced galangal • lemongrass, sliced • pork ribs, cut into pieces as desired (about 500 grams) •

(about 250 grams) Panang curry paste (available at most Asian grocery stores) • small cartons coconut milk (such as Chaokoh, about 6.8 fl oz/200 ml each) • –18 oz pork tenderloin (about 400–500 grams) • Sliced red chili peppers, to taste • Sliced kaffir lime • –3 tablespoons white sugar (25–38 grams) • fish sauce (22 ml) • –1 tablespoon MSG or seasoning powder (optional)

beef (thinly sliced) (150 grams) • Panang curry paste • coconut milk • palm sugar • light soy sauce • red chili pepper • kaffir lime leaf

beef shank (about 450 grams) • Panang curry paste (any brand) • coconut milk (about 500 ml) • kaffir lime leaves • red chili pepper • fish sauce • palm sugar

garlic • small shallots • small dried chilies + 8 large dried chilies • grilled fermented soybean (can substitute with shrimp paste if no allergies) • ground roasted coriander seeds • Sichuan peppercorns • ground cinnamon • lemongrass • galangal • cilantro roots • kaffir lime zest • roasted peanuts •

large eggs • coconut milk (150 ml) • Panang curry paste • fish sauce • palm sugar • kaffir lime leaf (thinly sliced) • red chili pepper (thinly sliced)

Vegetable oil • pork shoulder (250 grams) • thick coconut milk (120 grams) • thin coconut milk (200 grams) • Panang curry paste (70 grams) • fish sauce • palm sugar • red chili pepper • kaffir lime leaves • Thai basil leaves (50 grams)

chicken wing drumettes • red curry paste • shrimp paste • coconut milk • potatoes • granulated sugar • fish sauce • salt • kaffir lime

pork shoulder, thinly sliced (500 grams) • coconut milk (240 ml) • red curry paste • fish sauce • palm sugar • Sliced kaffir lime • Sliced red chili • Pea eggplants, as desired

About 1.1 lbs chicken (500 grams) • coconut milk (250 grams, 1 box) • red curry paste • Thai chili paste (nam prik pao) • fish sauce • palm sugar • water • Kaffir lime leaves and red chili peppers, sliced, for garnish

or 300 grams) Japanese-style tofu, cut into medium cubes • vegetarian Panang curry paste • kaffir lime leaves, thinly sliced • Fresh Thai basil leaves, to taste • green beans, cut into small pieces as desired • canned coconut milk • coconut sugar • Salt

chicken breast (300 grams) • Panang curry paste (50 grams) • pea eggplants • fish sauce • sugar • coconut milk • kaffir lime

chicken breast or thigh (about 400 grams), cut into pieces • coconut milk (200 ml), reserve 1 tablespoon for garnish • Panang curry paste • palm sugar (add more if you prefer it sweeter) • vegetable oil • fish sauce • water • finely sliced kaffir lime leaves

Pork belly fat • Pork belly • Panang curry paste • roasted peanuts, crushed • cake palm sugar • Fish sauce • coconut milk (about 240 ml) • Kaffir lime leaves, thinly sliced • Red chili, sliced

cooked instant ramen noodles • pork tenderloin, sliced • coconut milk (20 grams) • kaffir lime leaves, thinly sliced • fish sauce • Panang curry paste • palm sugar

beef, cut into pieces and simmered until tender • Panang curry paste • coconut milk (250 ml) • palm sugar • fish sauce • Pea eggplants, as desired • Kaffir lime leaves, torn, as desired

Panang curry paste • chicken breast, sliced • pea eggplants • Fresh Thai basil • Fish sauce • Erythritol sweetener • coconut milk (about 240 ml) • Coconut oil

skinless chicken breast (100 grams) • Mae Ploy Panang curry paste (25 grams) • almond milk (120 ml) • coconut sugar • rice bran oil • pea eggplants, to taste • red chili pepper • kaffir lime leaves, thinly sliced

Panang curry paste • Vegetable oil • Fish sauce • Coconut sugar • Sliced chili peppers • Canned coconut milk • Pork shoulder or pork loin • Kaffir lime • Thai basil • Water

pork shoulder, thinly sliced into small pieces (about 500 grams) • water (240-480 ml) • palm sugar • fish sauce • salt • Panang curry paste or 1 packet ready-made Panang curry paste • coconut milk (8.5 fl oz or 250 ml) • Kaffir lime

large dried red chilies (seeds removed, soaked in water) • dried bird’s eye chilies (seeds removed, soaked in water) • sliced young galangal • thinly sliced lemongrass • finely sliced kaffir lime peel • chopped cilantro roots • small shallots • black peppercorns • salt • shrimp paste • coconut cream (about 500 grams) • coconut milk (about 500 grams) •

beef (about 200 grams) • carrot • Thai eggplants (about 2 oz or 60 grams) • small box coconut milk (about 6.8 fl oz or 200 ml) • Panang curry paste (about 30 grams) • kaffir lime leaves • Bell pepper, for garnish

chicken breast (about 400 grams) • green beans • Panang curry paste • fresh chili peppers • coconut milk • fish sauce • sugar • salt • soy sauce (for marinating the chicken) • honey (for marinating the chicken)

Pork belly, as much as you like • Panang curry paste • Kaffir lime leaves, torn • Kaffir lime leaves, thinly sliced • Red chili, sliced on the diagonal • Pea eggplant • Water • Coconut milk

pork belly (about 500 grams) • large eggs • round shirataki noodles • Pea eggplants (to taste) • Sliced red chili peppers (to taste) • heavy whipping cream (250 ml) • Panang curry paste (Lobo brand or similar) • Water • Pink Himalayan salt • Erythritol sweetener

Panang curry paste (100 grams) • boneless chicken pieces (500 grams) • kaffir lime leaves • red chili peppers • palm sugar • fish sauce • coconut milk (8.5 fl oz / 250 ml) • Water

beef (such as chuck or stew meat), cut into pieces • Panang curry paste • coconut cream • coconut milk • red spur chilies, sliced diagonally • pea eggplants • fish sauce • palm sugar or coconut sugar • kaffir lime leaves, torn or finely sliced • (about 12 ounces/350 grams) Thai basil leaves • Small or large basket of Thai rice noodles (kanom jeen), as desired

chicken breast, thinly sliced • Panang curry paste • coconut cream, freshly squeezed if possible • palm sugar • fish sauce • Sliced kaffir lime • Sliced red chili

chicken thighs (washed and soaked in salted water for 15–20 minutes; since we use whole pieces, this helps season the meat) • Panang curry paste • coconut cream (about 240 ml) • coconut milk (about 480 ml) • Coconut sugar, to taste • Fish sauce, to taste • Finely sliced kaffir lime leaves, for garnish

boneless, skinless chicken breast • pea eggplant • kaffir lime leaves • red chili peppers • MSG and sugar • coconut milk • Panang curry paste