Thai Pork with Holy Basil (Pad Ga-Prao)

1 tablespoon oil
1 tablespoon garlic
2-10+ small thai chilies to taste
1/2 cup (100g) ground pork (or chicken/beef)
1 tablespoon fish sauce
1 teaspoon black soy sauce
1/4 teaspoon white sugar
2 tablespoons water
1/2 cup holy basil leaves and flowers

Smash chilies with a stone mortar and pestle if you have one, or use the side or back of a knife. Smash garlic, and set aside with the chilies.

Clean basil by picking off the leaves and flowers, and discarding the stems. Rinse and set aside.

Heat the oil in a pan until very hot on high heat. Throw in the chilies & garlic, and stir until browned. You should sneeze from the chili. (You may want to open a window.)

When the garlic is ready, add the pork. Break it up in the pan with your spatula, to make sure it cooks evenly. Fry until no longer red.

Add sugar, soy sauce & fish sauce. Stir and let absorb.
When dry, add the water and the basil leaves. Stir until basil is wilted, and serve on rice.

If you want to top with a fried egg, add a bit more oil in the pan, and allow the oil to get very hot. Crack an egg in the middle. If it’s hot enough the egg will bubble up and sizzle. When browned on the edges, flip and wait until browned on the other side. Remove and place on top of the rice.

Thai Chili and Vinegar Sauce (Prik Nam Som)

1 teaspoon garlic
1 tablespoon red medium-sized thai chilies
1/8 teaspoon salt
4 tablespoons vinegar
1/4 teaspoon white sugar

Mash the garlic, chilies and salt in a stone mortar and pestle until a paste.

Add the vinegar & sugar and mix well.

Be *very* careful when you mash up the chilies, bits of chilies can fly out of the mortar and are very painful if the end up in your eye. I place one hand over the top of the mortar so that things hit my hand instead of flying out.

You can store chili & vinegar sauce in the refrigerator for weeks, if not months.

Thai Roasted Chili Paste (Nam Prik Pao)

1 cup shallots, peeled and sliced thin
3/4 cup garlic, peeled and sliced thin
1/2 cup large dried chilies + a few small dried chilies
1 cup :dried shrimp:
1 tablespoon shrimp paste
1/2 cup tamarind paste (made from 1/4 cup tamarind pulp + 1/3 cup water)
1/4 cup palm sugar
1/4 cup fish sauce
1/2 cup oil

Peel and cut the garlic & shallots thinly and uniform. If they are different sizes they will cook at different speeds, resulting in burning. De-seed the chilies.

Fry the garlic in the oil on medium heat until lightly browned. Remove the garlic and set aside. Fry the shallots the same way, and set aside. Fry the chilies until fragrant, but be careful not to burn, then set aside. Fry the shrimp until light browned and fragrant, set aside and keep the oil in the pan. Both the garlic and shallots will continue to cook for a minute or two so don’t take them out too late.

Roast the shrimp paste in tin foil in a dry pan (or directly on the burner if you have an electric stove) for about 2-3 minutes on medium heat.

Powder each ingredient separately, either in a stone mortar and pestle or in an electric spice mixer. Then mix together.
Return the mixture to the pan with the oil along with the shrimp paste. Cook over low heat until fragrant and browned. Be careful not to burn.

Add the tamarind, palm sugar and fish sauce. Continue to cook over low heat to reduce a bit to a jam consistency.
Store in the refrigerator. It’ll last for a really long time.

It’s very important you are careful to slice the garlic & shallots the same size. Burned garlic or shallots will ruin the flavor.

It’s also really important on the 2nd frying not to burn the mixture, or the naam prik pao will taste bitter.

Some people dry roast the chilies, feel free to try either way.

Thai Noodles with Dark Soy Sauce (Gway-Tiaw Lawd)

1 cup fresh wide rice noodles:
1 cup bean sprouts
1 tablespoon chopped salty pickled radish
1 teaspoon chopped scallions
1 teaspoon chopped coriander leaves and stems
1/2 teaspoon pre-fried garlic
1/4 teaspoon white pepper powder

2 teaspoons sweet soy sauce
4 teaspoons black soy sauce
4 teaspoons water
2 teaspoons chili and vinegar sauce

Create the chili and vinegar sauce, if you don’t already have some on hand: chili and vinegar sauce recipe

Add all the soy sauces, water and 2 teaspoons of the chili & vinegar sauce together in a bowl and set aside. The rest of the chili and vinegar sauce can be stored in the fridge for a long time.

Chop the salty pickled radish (not the sweet kind) into small bits. Also chop up your coriander and scallions.

Steam the noodles in a bowl set in about 2? of water (make sure the water level is below the rim of the bowl — you want to steam them, not boil them) for about 3 minutes, until the noodles are hot and softened.

While the noodles are cooking, bring a pot of water to boil and cook the bean sprouts for about 30 seconds in the boiling water. Drain and place on a plate.

Place the finished noodles on top of the bean sprouts on the plate.

Top the plate with the salted radish, then pour the sauce on top.

Finish with scallions, coriander, garlic & pepper. Mix well and enjoy!

Mix well so that the noodles soak up the juice before eating.

If you can’t get fresh wide rice noodles, you can substitute with :thin rice noodles:. Pre-soak for a few minutes before steaming.

There are usually two types of pickled radish available at the market, a sweet kind (usually pre-shredded) and a salty kind (usually sold whole). Make sure you use the salty kind for this recipe.

Pad See Ew (with Pork or Chicken)

2 tablespoons oil
1 tablespoon chopped garlic
1/2 cup pork (or chicken), thinly sliced and cut into bite-sized pieces
1 cup sen yai (wide rice noodles)
1 cup chinese broccoli, cut into 2? long pieces
1 egg
1 teaspoon black soy sauce
1 tablespoons white soy sauce
1 1/2 teaspoon white sugar
1/4 teaspoon white pepper powder

Separate the noodles from each other, and place on a plate.
Cut the Chinese Broccoli stems at an angle so they cook easier, in about 2? (5cm) long pieces. Make sure to clean well.

Fry the garlic on high in the oil until lightly browned and fragrant.

Add the pork (or chicken) and fry until cooked through. Keep stirring so the garlic doesn’t burn.

Add the noodles. Keep stirring so they don’t stick.

Add the Chinese Broccoli, and mix well. You may need to add a little bit of water so everything cooks & doesn’t stick. Don’t add too much that the noodles get clumpy though. Add around 1 teaspoon at a time.

When the Chinese Broccoli is cooked (leaves are wilted and stems are darker green, about 1 minute), add the soy sauces, sugar and white pepper. Mix well.

Push the noodles to the side and add a little bit of oil to the pan. Crack the egg into the pan on top of the oil. Scramble in the pan and let sit until solid. Break it up a bit and mix with the noodles.

Dish out and serve with soy sauce, sugar, vinegar, chili powder and white pepper so you can flavor to your taste preference at the table.

If cooking more than one serving, cook them one at a time. If you cook too many noodles in the pan, you’ll get a big sticky glob.

The fresher the noodles the better. If you’re lucky enough to get fresh wide rice noodles, unrefrigerated, keep them out of the fridge when you get them home and cook them that day. Once refrigerated, they tend to break apart very easy when you cook them.

You can also make pad see ew with thin rice noodles, sometimes called ‘rice sticks’. If you’re doing that, pre-soak them until softened, about 10-20 minutes, before frying. You may need to add more soy sauces because there is more noodle surface area to cover.

It’s important in this dish that the garlic doesn’t burn. If it does, it will be bitter and not tasty. If you’re a bit unsure how to stir fry, you may want to fry the meat first, so it’s cooked, then re-add it to the pan after the garlic is ready.

Garlic and Pepper Chicken (Gai Pad Gratiem Prik Thai)

1 chicken breast, sliced into thin bite-size pieces (3/4 cup) (or pork, beef, shrimp, squid)
1/4 cup garlic cloves, smashed
3/4 teaspoon palm sugar (or white sugar)
3/4 teaspoon white pepper powder or black pepper powder: (or mix ’em!)
1 3/4 teaspoons fish sauce
1-2 tablespoons oil (enough to coat bottom of pan)
2-3 tablespoons water
1 teaspoon coriander leaves (for garnish)

Rinse and cut the chicken into bite-sized pieces (see picture).
Smash the garlic lightly with the side of a knife. Remove the skin if not using thin-skinned Thai garlic.

Heat the oil in a pan until very hot. Add the garlic and keep stirring so it doesn’t burn.

When (very) lightly browned, add the chicken (or meat, or whatever you’re using!). Cook until done (not raw). If it gets dry and sticky, add some water to the pan about 1-2 tablespoons at a time.

Add the palm sugar, fish sauce and pepper. You may need to add a bit more water here so that it mixes well.

Mix well and serve on rice (for a one-dish meal), or in a plate (to share with friends). Garnish with cilantro.

If making a vegetarian version – pre-fry the tofu first until browned, remove, then start with step 2. Substitute the fish sauce for :white soy sauce:.

Thai Black Sticky Rice Recipe (Khao Neow Dam)

2 cups whole-grain black (purple) sticky rice (or use white sticky rice aka glutinous rice)
2 cups (or 1-14oz can), coconut milk, Chao Koh or Mae Ploy brand
1/2 cup white sugar
1/2 tsp salt
2 tbsp toasted white sesame seeds and/or toasted unsweetened shredded coconut (optional)
Strawberries and mint leaves (optional)

Measure the rice into a bowl; run your fingers through the rice and check for any pebbles or other noticeable impurities. Rinse the rice a few times until the water clears. Cover with at least 2 inches of water and allow to soak 4 or more hours, or overnight. The grains will absorb water and grow in size.

When ready to cook, drain the rice and place in a heat-proof bowl with room enough for the rice grains to expand about a third more than its uncooked bulk. Add a small amount of boiling water, just enough to barely cover the rice grains. Place the bowl on a steamer rack and steam over medium heat about 30-40 minutes. If you do not have a steamer, use a large pot in which the bowl fits. Place a trivet on the bottom along with 2-3 inches of water. Bring to a boil. Balance the bowl with the rice on the trivet and add hot water to the rice. Cover and steam. Steaming the rice with a small volume of water will leave the top layer of grains intact, retaining a chewy texture which pops in your mouth like nuts. If you wish the rice to be softer, add more water to the rice.

While the rice is steaming, make the coconut sauce by heating the coconut milk, sugar and salt together in a saucepan. Stir to dissolve the sugar and salt and blend the sauce until smooth. Keep warm.

When the rice is cooked and while still hot out of the steamer, add about half of the sauce or enough to thoroughly coat the rice. Stir and mix well. The rice should be wet but not swimming in sauce. Let stand 15-20 minutes to allow the flavorings to be absorbed. Reserve the remaining sauce for spooning over the rice before serving.

The flavored rice can be molded into a round mound on a serving plate and decorated with toasted sesame seeds and/or coconut shreds, sliced strawberries and mint leaves for color. Or dish into individual serving bowls or custard cups, topped with the reserved sauce, toasted seeds and coconut and a mint leaf.

For a wetter pudding like texture, the rice may alternatively be cooked by boiling, the same way as you would regular rice. Use 2 1/2 to 3 cups of water to each cup of rice. Bring to a boil. Reduce heat to simmer and cook partially covered until the grains are cooked and surrounded by a thick sauce, stirring occasionally to prevent sticking and burning. Add sugar to sweeten to your liking. Stir well, cover and place on lowest heat setting for another 5-10 minutes. Make the sauce less sweet but more salty for contrast with the already sweetened rice. When ready to serve, dish the rice into individual serving bowls and dribble some sauce over each serving.

Serve warm or at room temperature.

Notes and Pointers:

Because of its rich, nutty flavor, black sticky rice is usually eaten by itself and not served with fruits, like white sticky rice often is with mangoes.

For toppings, stronger flavors like toasted sesame seeds or toasted shredded coconut do more to accentuate the natural flavor of the rice.

Mussaman Curry Paste

1 Tbsp coriander seeds, roasted
1 tsp cumin seeds, roasted
1/2 tsp grated nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground cloves
4 oz shallot, finely chopped
1 oz garlic, finely chopped
1 stalk lemongrass, (bottom part only), finely sliced
1 Tbsp sliced galangal
1 Tbsp chopped coriander root
1 tsp grated kaffir lime rind (fresh or dried, soaked)
1 tsp ground white pepper
10-15 large dried red chilies, roasted, seeded & chopped
1 Tbsp coarse sea salt
1-2 Tbsp Thai shrimp paste (good quality)

If using whole dried spices, pulverize in a small electric blender container or a granite mortar and pestle. Then pound together all of the ingredients in a mortar and pestle except the shrimp paste until finely pulverized with no visible chili pieces. Last mash in the shrimp paste with the pestle.

Set aside until time to add to your Massaman Curry recipe. Freeze any leftovers in a zip-lock bag in table-size portions.

Yellow Curry Paste (Nam Prik Gaeng Karee)

3 dried chilies, seeds removed, soaked in water
5 broiled shallots
10 broiled garlic cloves
1 tsp sliced galangal, fresh or dried galangal soaked to soften
1 tbsp lemon grass, fresh
1 tsp broiled ginger
1 tbsp roasted coriander seeds (dry roasted, see how to)
1 tsp roasted cumin seeds (dry roasted, see how to)
2 tsp curry powder
1 tsp sea salt
1 tsp Thai shrimp paste (kapee)

Pound or blend all ingredients until ground smooth. (Note: use an electric blender with a small container or preferably a granite stone mortar and pestle).

Panang Curry Paste

Dried Ingredients

2 teaspoons coriander seeds – roasted until brown
1/2 teaspoon cumin seeds – roasted until brown
3 pieces of mace -roasted until brown
3 long mild green chili peppers, roasted until brown
2 cardamom pods -roasted until brown
1/2 teaspoon black peppercorns
1/2 teaspoon sea salt
12 big, red, dried chillies -seeds removed and soaked in water for at least 10 minutes and then finely chopped

Fresh Ingredients

2 teaspoons (10g) galangal root -skin removed, chopped
2 tablespoons(10g) lemongrass – lower 1/3 only, chopped
1 teaspoon(5g) kaffir lime peel – chopped
1 tablespoon (10g) coriander root – chopped
3 tablespoons (15g) shallots – chopped
2 tablespoons (10g) garlic – crushed
1 teaspoon (5g) shrimp paste

Put the coriander seeds, cumin seeds, mace, long green peppers, cardamom pods and black peppercorns into a mortar and grind them into a powder using a pestle. Then add the rest of the ingredients and pound using a pestle for about 10 minutes until the paste is smooth. Or all the ingredients for the paste can also be put into a blender or food processor and liquidized. If the paste is too dry to liquidize then you may need to add a bit of water.

This recipe will make about 4-5 tablespoons (100-130g) of curry paste.

Thai Green Curry Paste (Nam Prik Gaeng Khiaw Waan)

15 large fresh green hot chilies*
3 shallots, sliced
9 cloves garlic
1 tsp finely sliced fresh galangal
1 tbsp sliced fresh lemon grass
1/2 tsp finely sliced kaffir lime rind
1 tsp chopped coriander root (or substitute coriander stems if unavailable)
5 white peppercorns
1 tbsp roasted coriander seeds**
1 tsp roasted cumin seeds*
1 tsp sea salt
1 tsp shrimp paste

Combine coriander seeds, cumin and peppercorn in a mortar, pound well. Transfer to a bowl and put aside.

Pound hot chilies and salt together well. Add the remaining ingredients except shrimp paste, pound until mixed well.

Add the cumin mixture and shrimp paste, continue pounding until smooth and fine.

Use only the lower part of the lemongrass. For the kaffir lime rind use only the green part as the white part is bitter. If available use all part of the coriander from root to leaves or substitute with just the tops.

Cooking Tips:

*We recommend a combination of about 4 dark green jalapeño peppers plus 15 fresh hot Thai chili peppers for a beautiful green color paste

**Find out how to roast coriander and cumin seeds from Thai cooking instructor, Kasma

Thai Roasted Chili Paste (Nam Prik Pao)

2 Tbsp oil of your choice
1 small handful onion
1 Tbsp fresh garlic
1 Tbsp cashew nuts
1 Tbsp white sesame seeds
1 Tbsp ground chili powder
1 Tbsp miso (Japanese soybean paste)
1 tsp sugar
1 tsp lime juice
1 Tbsp Thai soy sauce mixture (equal parts Thai light soy sauce and dark soy sauce)

In a wok, fry onion and garlic in hot oil until brown.
Separately, in a mortar and pestle, crush cashew nuts and sesame seeds and mix with chili powder, sugar, lime juice, miso, and soy sauce mixture.

Empty the contents of the wok (fried onion and garlic) into the mortar and pestle and mix thoroughly.

Finally, fry the entire mixture for about two minutes.

Mussaman Beef Curry

1/2 lb. beef shoulder (chuck roast) or stew beef, sliced
3 tablespoon whole raw peanuts
4 cup water
1 medium-sized potato, cut into 1 inch cubes
1 tablespoon cooking oil (soybean, peanut or corn oil)
3-4 tablespoon Massaman curry paste, homemade or ready-made (we recommend excellent Nittaya brand)
1 1/2-2 cups coconut milk Chaokoh brand coconut milk
6 whole Thai cardamom seeds, cracked and dry roasted*
1 inch piece of cinnamon stick, dry roasted*
2 tablespoon Thai fish sauce
1 tablespoon palm sugar
2 tablespoon tamarind water
1/4 large white onion, cut into pieces (or 12 peeled whole white pearl onions)

Open the coconut milk and scoop the thick coconut cream from the top and set aside (see more details about coconut cream).

Bring the 4 cup of water, beef and peanuts to boil, skimming the scum from the surface for about 5 minutes. Lower heat to medium and continue to cook at a low boil uncovered, for approximately one hour. Remove from the heat and set aside.

Separately, bring the potatoes to boil in enough water to cover for approximately 20 minutes until just slightly under-cooked (al dente). Drain. Set the potatoes aside.

Heat oil in a large wok (or other large heavy bottom pan) over medium heat, add the curry paste and cook briefly until fragrant.

Add the reserved coconut cream and fry until it begins to separate, stirring constantly.

Add the boiled beef and peanuts in its broth and remainder of coconut milk, fish sauce, palm sugar, tamarind, cinnamon stick, potatoes and onion. Bring to a boil. Reduce heat to low and cook 10 minutes.

Adjust seasoning with fish sauce, palm sugar and tamarind water to taste. Massaman curry should be slightly sweet with a very subtle sour note from the tamarind. Serve with pickled ginger or cucumber relish as condiments.

Serves 4. This curry is even better the next day, reheated, so make double portion and freeze any left-overs.

Thai Yellow Curry with Chicken (Gaeng Karee Gai)

300g (11/2 cups, 10oz) chicken breast – thinly sliced
250mls (1 cup, 8 fl. oz.) thick coconut milk (coconut cream)
250mls (1 cup, 8 fl. oz.) thin coconut milk
1 teaspoon yellow curry powder
100g (4 tablespoons) yellow curry paste
2 medium potatoes – peeled and cut into small cubes and boiled in water for 5 minutes (or other vegetables such as sweet potato, taro root or pumpkin)
40g (2 tablespoons) palm sugar
45mls (3 tablespoons) soy sauce

Cucumber Salad Ingredients

90mls (6 tablespoons) sugar syrup
30mls (2 tablespoons) white vinegar
4 tablespoons cucumber, thinly sliced
20g (11/2 tablespoons) ground, roasted peanuts
1 shallot – thinly sliced
1 tablespoon fresh coriander leaves – chopped
A few slices of big, red chilli

Put the thick coconut milk into a wok and fry for 3-5 minutes stirring continuously, until the coconut oil begins to separate out. Then add the yellow curry paste and the yellow curry powder and fry for 1-2 minutes.
Once the paste is cooked, add the chicken and potato and cook until the outside of the chicken turns white. Then add the thin coconut milk and bring to the boil. Add the palm sugar along the side of the wok until it melts and then add the soy sauce. Simmer for about 5 minutes until the chicken and potato are cooked.
Mix the ingredients for the sauce together and serve with the yellow curry.

Put the thick coconut milk into a wok and fry for 3-5 minutes stirring continuously, until the coconut oil begins to separate out. Then add the yellow curry paste and the yellow curry powder and fry for 1-2 minutes.

Once the paste is cooked, add the chicken and potato and cook until the outside of the chicken turns white. Then add the thin coconut milk and bring to the boil. Add the palm sugar along the side of the wok until it melts and then add the soy sauce. Simmer for about 5 minutes until the chicken and potato are cooked.

Mix the ingredients for the sauce together and serve with the yellow curry.

Thai Green Curry with Beef (Gaeng Kiaw Wan Neua)

400 grams beef (a little less then 1lb.)
1 tbsp cooking oil (corn, safflower or peanut oil, not olive oil)
3 tbsp green curry paste
2 1/2 cups coconut milk (1 1/2 cans coconut milk or squeezed out from 400 grams grated fresh coconut)
2 kaffir lime leaves, torn
5-10 small fresh Thai eggplants, quartered
2-3 fresh red spur chilies, sliced diagonally
1/4 cup sweet basil leaf (optional)
1 1/2 tbsp fish sauce
1 1/2 tsp palm sugar
Sweet basil leaves and red chili slices for garnish

Slice the beef into thin pieces, about about 1/3″ (3 cm) thick.
Saute the green curry paste in oil over medium heat in a wok or saute pan until fragrant, reduce the heat, gradually add 1 1/2 cups of the coconut milk a little at a time, stir until a film of green oil surfaces.

Add the beef and kaffir lime leaves, continue cooking for 3 minutes until fragrant and the beef is cooked through. Transfer to a large pot, place over medium heat and cook until boiling. Add the remaining coconut milk, season with palm sugar and fish sauce. When the mixture returns to a boil add the eggplants. Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, then turn off the heat.

Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving.

Thai Green Curry with Pork and Eggplant (Gaeng Kiaw Wan Moo)

3 level tbsp green curry paste
2 tbsp water
1 lb pork riblets (rib tips) or 3/4 lb. pork roast (with some fat), cut into 1 x 1/4 ” pieces, or chicken
1 (16oz) can coconut milk
3/4 cup diced eggplant
1/4 cup chopped cilantro

Mash green curry paste and water in a small bowl with the back of a small spoon to dilute. Cut up pork or chicken into bite sized pieces. For riblets, cut between the bones into separate pieces, about 1/2-inch by 1-inch. If riblets are not available, substitute boneless pork roast: cut into 1-inch by 1/4-inch pieces. Rinse the meat in cold water and drain.

Place the cut up pork and diluted curry paste in a small saucepan. Pour over 3/4 of a 16 oz. can of coconut milk (shake the can before opening). Add 2 tbsp fish sauce.

Bring to a rolling boil over high heat. Cook over high heat approximately 5 minutes, until the meat is cooked through. Add sliced jalapenos and fish sauce to taste.

Towards the end of cooking add 3/4 cup diced eggplant. Cook until cooked through. Turn off the heat and add 1/4 cup chopped cilantro.

Thai Red Chicken and Pumpkin Curry (Kaeng Phet Gai Sai Fak Tong)

3 Tablespoons red curry paste
4 cups coconut milk
2 lbs (1 kg) chicken in small pieces (about 1.5″ x 2″)
3 cups (600 grams) pumpkin pieces (about 1″ x 1.5″)
2 cups lightly packed fresh sweet basil or 4 kaffir lime leaves

Bring coconut milk to a boil in a large pot over high heat, stirring frequently. Just before boiling add the curry paste and stir to blend.

Once blended in, add the chicken and pumpkin. Boil until chicken and pumpkin is cooked through, less then 10 minutes. Check the pumpkin by piercing with a sharp knife – it should still be bright orange and retain some firmness (al dente) as it will continue to cook once the heat is turned off.

When cooked add the sweet basil leaves or kaffir lime leaves, stir in to mix and then immediately remove from the heat. Season with fish sauce if desired (but not normally needed).

Serves 4 people for 2 meals – it is even better the second day when the pumpkin has absorbed some of the curry spices.

Panang Curry with Beef (or Pork) (Kaeng Phanaeng Neua)

1 1/2 cups (10 oz, 300 grams) beef, pork fillet or tenderloin, thinly sliced
2 cups (16 floz, 500ml) thick coconut milk – reserve 2 tablespoons (30 mls) to use as a garnish
4 tablespoons (100 grams) homemade panang curry paste or ready-made
2 tablespoons (40grams) palm sugar
2-3 tablespoons (30-45 ml) Thai fish sauce
7 kaffir lime leaves – 3 torn into pieces, discarding the stem and 4 finely shredded
1/2 cup (1/2 oz, 30-45 ml) fresh sweet basil leaves
1 big red chilli, sliced
4 tablespoons roasted ground peanuts (optional)

Put half of the thick coconut milk into a wok and fry for 3-5 minutes, stirring continuously, until the coconut oil begins to separate out. Then add the panang curry paste and fry for 1-2 minutes. Once the paste is cooked add the meat and cook until the outside of the meat is cooked. Then add the rest of the thick coconut milk and bring to the boil. Simmer and add the palm sugar along the side of the wok until it melts and then and add the fish sauce and kaffir lime leaf pieces. Stir to combine and then add half the basil leaves. Turn off the heat and serve garnished with the shredded kaffir lime leaves, red chillies, remaining basil leaves and remaining coconut milk.
Serves 4.

Cook’s notes: Roti bread is another possible accompaniment for this rich Indian-type curry. Or for a very Thai taste, serve with boiled salted eggs.

For a festive occasion serve in crispy golden cups, called Krathong Thong, topping with kaffir lime leaf shreds and red chilies.

If you decide to use pork, use less curry paste, as pork is less strong in flavor compared to beef. Additionally if you substitute chicken for the beef, red curry paste would work better as it will not overwhelm compared to Panang curry paste, made with stronger roasted spices (for recomme