Comments on: Panang curry – real deal, from scratch

By: Mike

Mike — Tue, 23 Jan 2024 10:15:23 +0000

One word – wow! Nagi, you and your team have NAILED THIS! I halved it for two people and used light coconut milk and it was absolutely unbelievable – so many amazing flavours and the heat was perfect.
Any9ne wondering about using light coconut milk or cream, don’t hesitate, the flavours are so good I don’t think you need the full fat coconut milk (only my opinion).

I rank this one right up there with your lamb Rogan Josh which (IMHO) is your best recipe ever.

By: Jesse

Jesse — Tue, 09 Jan 2024 21:21:36 +0000

More of a question than a comment but how does the heat level of this compare to aroy-d red paste? Obviously I can adjust the amount of chillies or the amount of paste I end up using but if the hotness isn’t too dissimilar than it would save time fiddling with the recipe.

By: TaniaH

TaniaH — Tue, 26 Sep 2023 10:28:16 +0000

This was absolutely sensational. We loved it.

One question though. I tried to make the stock with the prawn heads and shells. It smelt absolutely horrid. The smell turned my stomach so I didn’t use it (just used chicken stock instead, which worked just fine). Is prawn stock supposed to smell horrible? The prawns were fresh, not bad so that wasn’t the problem.

By: Casey

Casey — Wed, 13 Sep 2023 09:30:49 +0000

Hi Nagi,

Wanting to make this with chicken thigh, how much chicken stock would you recommend using?

Thanks!