Comments on: Panang curry – real deal, from scratch

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!

By: Jamison

Jamison — Sun, 10 Sep 2023 06:21:34 +0000

In reply to John. Where do you live? Im in Christchurch and most of the asian markets have the ingredients

By: JamIAm

JamIAm — Thu, 07 Sep 2023 16:37:15 +0000

My husband has always loved Panang Curry when we’ve gone out for Thai. I’ve made red and yellow curries, and Tom Kha Gai (so yum!), but not Panang. I’m excited to try. Also, do you ever do fermenting or preserving, like pickles, sauerkraut, cheese or yogurt? God bless, from Indiana USA