Comments on: Panang Curry Recipe

By: Peter

Peter — Sat, 24 Mar 2012 00:38:38 +0000

Thanks for the recipes. YUM !

By: Sandy

Sandy — Thu, 16 Dec 2010 01:15:58 +0000

I couldn’t find the panang curry paste at my local grocery store so I went to an Indian market and purchased a jar of mild curry paste and one of garam masala. Can I use either of these pastes and get similar results as the panang curry?

By: azni

azni — Fri, 22 Aug 2008 20:45:00 +0000

chicken panang curry sounds delicious. Im going to make this using your chicken panang curry recipe.

By: al_bern

al_bern — Thu, 03 Jul 2008 23:32:00 +0000

bender said it tastes great and he wants me to try it

By: Rasa Malaysia

Rasa Malaysia — Fri, 18 Jan 2008 22:40:00 +0000

Jasmine – I like the 3 Crabs brand from Vietnam. The packaging has 3 crabs on it and it’s in pink. The brand is Viet Huong.

By: Jasmine

Jasmine — Fri, 18 Jan 2008 21:06:00 +0000

Could you recommend a good brand for fish sauce. You photos… Awesome!!!! love your blog. My sincere good wishes.

By: Gavin

Gavin — Mon, 07 Jan 2008 22:58:00 +0000

I tried your recipe tonight with prawns and squid, and it was absolutely stunning.

While I agree with you on the bought pastes being good and easy (I sometimes use Amoy and Blue Dragon) I absolutely love making my own. It really isn't hard and the results are so much better if you use fresh ingredients. Flavour Shaker is a big help if you can't be bothered with a pestle and mortar.

And I'm a Malaysian curry fan too, I LOVE making Curry Laksa. Brings back KL in a moment.

By: Rasa Malaysia

Rasa Malaysia — Mon, 31 Dec 2007 18:29:00 +0000

Yoyo - Happy New Year to you, too!

Kevin - wow, you made the curry paste? That's awesome, I salute yuo. :)

Towser - thanks for your comment. I loooooove A1. Malaysian curries taste so much different from Thai curries, A1 is a gem. I am glad you can get them in AU.

Teckiee - LOL. It's hard to describe, it does taste saltier and not as sweet compared to Yellow or Red curries but I agree, some curries tend to taste similar. :P

Jackson - maybe you can ask for it when you go eat Thai food.

Big Boys Oven - yes, it was good. :)

Sugarlaws - that's great. Good luck!

Ellie - personally, I don't like Japanese curries...it's not spicy enough and too sweet and starchy. You will slowly acquire the taste I am sure! :)

SC - LOL, I wish. Maybe one day. Thanks for your kind comment and encouragement though. :)

Aria - D80 huh? I am soooo jealous. Left a comment on your site for you, too.

By: Rasa Malaysia

Rasa Malaysia — Mon, 31 Dec 2007 18:21:00 +0000

Anonymous - thanks!

Mamabok - thank you. :)

Kenny - agreed!

Tricia - yes, drumstick is so good with curries. The meat is just moist and falls off the bone. Hehe.

Cindy - sure, I just made a big pot for you, help yourself. :P

Zen Chef - I love kaffir lime leaves too, but have you used curry leaves? I think curry leaves have even better smell and it's what we use for Malaysian-Indian curries. Try them!!!

Helen - agreed with both hands and legs!! ;)

Tiga - great question. I don't know either, but to tell you the truth, I think most of them taste the same to me: Panang, Yellow, Red. Green curries taste different...maybe I should ask Chez Pim what is the ultimate Thai curries. Hehe.

Lucia - you crack me up. It's just like when you told me "I like Bak Kut Teh, just the Teh, not the Bak Kut." LOL.

Jen - you can get kaffir lime leaves from 99 Ranch. I am not sure which one you go to, but I always get mine from them. They are at the herbs area...

Cedar - good luck!

Mansi Desai - yes, vegetables work well for this curry, too!

By: aria

aria — Mon, 31 Dec 2007 04:34:00 +0000

oh rasa, this looks so delicious! i wish you taught photography classes i just got a d80 for xmas but dont know how to use it yet.

whats cooking this week?

Aria

ps i see you have been food buzzed too ;)